The humble Anzac biscuit has earned a special place in Australian social and cultural history.
But what exactly are its origins, and why are we so drawn to this particular concoction of oats, coconut, sugar and golden syrup? And most importantly: how do you make them?
The historical Anzac biscuit
The Anzac biscuit has its genesis, and its name, in the historic events of WW1, when rations were sent by wives to the Australian and New Zealand Army Corps (ANZACs) stationed abroad.
The particular recipe used during wartime created a biscuit which did not spoil easily and kept fresh during naval transportation. Also referred to as an ‘Anzac tiles’ or ‘Anzac wafer’, it was a hard bread substitute. It has since evolved into today’s more palatable and much loved Anzac biscuit.
Anzac biscuit recipe
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1/2 cup brown sugar
- 1/4 cup caster sugar
- 125g butter
- 1 tablespoon golden syrup
- 1 teaspoon bi-carb soda
- 1 tablespoon boiling water
Preparation and cooking
- Put all the dry ingredients in a bowl.
- Put the butter and golden syrup in a saucepan on a low heat until butter is melted.
- Mix the boiling water and bi-carb soda in a cup.
- Mix in with the dry ingredients.
- Roll into balls (approximately one teaspoon of mixture per ball).
- Place on oven trays and flatten with a fork.
- Cook at approximately 170 degrees for 10-15 minutes, or until golden.