Anzac biscuitsANZAC biscuits
were (re)invented in New Zealand
during the food rationing
of World War II
. The biscuits were first thought to have been made by Australian
and New Zealand
women for the Australian and New Zealand Army Corps
) soldiers of World War I
and were first called Soldiers' Biscuits
. They were later named ANZAC Biscuits
after the Gallipoli
landing. Legend has it that the troops themselves also made these biscuits.
The biscuit appears to be from a variation of Scottish oat cakes, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad. There are variations to the basic recipe, which does not contain eggs.
- 2 cups plain (non - self raising) flour
- 1 cup sugar
- 4 tablespoons golden syrup
- 1 cup desiccated coconut
- 2 cups rolled oats
- 8 oz (250g) butter or margarine
The dry ingredients are mixed in a bowl, and the syrup and butter are melted in a saucepan. If necessary add a little water to the mix. Then they are mixed together and rolled into small balls and flattened on oven trays, and baked at 150C (300F) for about 15 minutes.
The finished biscuits are quite chewy and crisp, with a long shelf-life.
Today the biscuits are manufactured commercially for retail sale. Because of their military connection with the ANZAC's and ANZAC Day, the biscuits are often used as a fundraising item for the RSA and RSL veterans organisations.
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