G’day mates! Let me tell ya about a fair dinkum Aussie classic – the ANZAC biscuit. These beauties are fair dinkum legends, made for our diggers back in the First World War. A true blue Aussie biscuit, they’re built to last, just like our brave soldiers.
What are Anzac Biscuits?
Now, what makes these Anzac biscuits stand out? It’s all in the ingredients, cobbers.
With a ripper combo of oats, coconut, and golden syrup, they’re a bonza mix of sweet and chewy. And here’s the clincher – they’re egg-free!
That means they’ll keep fresh for yonks, perfect for our diggers on the front line.
Anzac Biscuits History
Let’s dive into the history of these legendary Australian biscuits. It all started back in World War I, when our brave soldiers were far from home, fighting for our country. With rations running low, our Aussie mums back home came up with a ripper recipe for a biscuit that could withstand the long journey to the front lines.
How Did Anzac Biscuits Get Their Name?
Legend has it that the name “ANZAC” stands for “Australian and New Zealand Army Corps,” and these biscuits became a symbol of mateship and endurance during the war. They were often sent in care packages to our troops, bringing a taste of home to the front lines.
Anzac Day Biscuit
Today, Anzac biscuits are still a cherished part of Aussie culture, especially on Anzac Day. Whether enjoyed with a cuppa or shared with mates, they’re a delicious reminder of our country’s resilience and mateship. So next time you tuck into a batch of Anzac biscuits, remember the brave soldiers who fought for our freedom – and enjoy every bite!
The Yacht and Boat Team love them because they good sailing snack, last for days, and are easy to make. I like to add some juicy sultanas to mine – kids like choc chips (of course).
Best Recipe for Anzac Biscuits:
Make 12 Biscuits
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup brown sugar
- 1/2 cup butter
- 2 tbsp golden syrup
- 1 tsp bicarb soda
- 2 tbsp boiling water
METHOD:
- Combine the flour (sifted), oats, coconut and sugar in a bowl. Add 1/2 cup sultanas or choc chips if you like but reduce the coconut to 3/4 cup.
- Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat.
- Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.
- Pour the liquids into the dry ingredients and mix well.
- Spoon dollops of mixture, about half a tablespoon, onto a greased tray leaving as much space again between dollops to allow for spreading.
- Bake at 180C for 12 mins (chewy) 15 mins (crunchy).
- Cool on a wire rack and seal in airtight containers.
Recipe by – The Cabin Fever Cook™