The simple melt, mix, shape, and bake nature of these cookies makes them perfect for young hands. The traditional Anzac bikkie is usually a simple mixture of flour, oats, golden syrup, dessicated coconut, sugar, butter and bicarbonate of soda. Press each ball lightly with your fingers to flatten slightly. However, one that UK readers may not be so familiar with is Anzac Day, and the delicious Anzac biscuits traditionally baked and eaten for it. E.g. The Anzac biscuit has a history all of its own. It’s a recipe shaped by the soldiers who so bravely fought for us in war, and by those back home who rallied behind them. It wasn't until the early-1920s that the name 'Anzac biscuit' started to appear alongside the recipe as we know it today – though and the addition of desiccated coconut wasn't seen until later in the decade. Facts about Anzac Biscuits 1: the purpose of the biscuits Many people believe that the biscuits were originated by the wives who sent them to the soldiers during the war. Place the butter and syrup in a small saucepan or microwave-safe container, and cook or microwave until the butter has melted and the mixture is bubbling. In Australia, the biscuits were baked by volunteers and packed in Billy Tea cans to be sent to soldiers during WWI. The original Anzac biscuit was a savoury version, known as the Anzac tile or wafer, that was first given to the soldiers as rations during World War I. Conventionally it is an eggless sweet biscuit made from oats and golden syrup, but these sweet biscuits are not the same rations that were supplied to soldiers in Gallipoli. Lottie Dalziel, is a 4AM riser and coffee-addict who lives and breathes all things food. While the popularity of the Anzac biscuit has endured for nearly a century, the history of the biscuit is shrouded in myth. The best national events have a good food tradition attached to them – haggis for Burns Night, coins in the Christmas pudding, dumplings for Chinese New Year, latkes for Hanukkah…. But did you know that the biscuit we love isn’t actually what the soldiers ate in the war? Although it’s a myth that Anzac biscuits were sent and eaten by troops in Gallipoli, some evidence suggests a rolled oats based biscuit was sent to troops on … I have tried a few different Anzac biscuit recipes and this one has the best balanced list of ingredients of all. Preheat oven to 150°C. As ANZAC day comes around, many people start baking traditional ANZAC biscuits to commemorate the day. The standard Army biscuit at this time was a rock-hard tooth breaker also called a ship’s biscuit. I only baked mine for 15 minutes and they came out perfectly. ANZAC biscuits are traditionally meant to be baked until crisp. When you consider the history of the Anzac biscuit, there are actually many different recipes. The traditional recipe includes oats, golden syrup and (usually) coconut, but no eggs, which were scarce in wartime and would affect the keeping qualities. The Gallipoli Landing, also known as the battle of Anzac Cove, was a particularly harrowing battle, which involved many Anzac troops and a great loss of life. I gave you a 5 star rating because chewy ones sound much better and we have the ability to air mail our packages these days! If you would like to make some of your own, check out the recipe below. History of the Anzac Biscuit. Review by Nic Klaassen. What is the Anzac biscuit’s history? Anzac biscuits need no introduction to Aussies however , according to the Wikapedia, “An Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Put butter, syrup and hot water in a small saucepan over a medium heat. 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