During World War One, it has been claimed that Anzac biscuits were sent by wives to soldiers abroad because the ingredients would not spoil easily, and the biscuits kept well during naval transportation. Today Anzac biscuits are made all year round and are enjoyed with a nice cup of tea, and maybe with Betty from up the street.

If you are looking to be a little more healthy, try the alternative Low Sugar Anzac Biscuit recipe.

Anzac biscuits have a rich history and hold special significance in Australian and New Zealand culture. The name “Anzac” is an acronym for the Australian and New Zealand Army Corps, which was formed during World War I. The biscuits were originally made and sent to soldiers serving overseas as a long-lasting and nourishing treat.

The precise origin of Anzac biscuits is a subject of debate, and there are several theories regarding their creation. One theory suggests that the biscuits were inspired by a Scottish oatcake recipe. The Scottish oatcakes were a simple, hardy biscuit made with oats and butter. When soldiers’ families in Australia and New Zealand wanted to send something durable and nutritious to their loved ones during the war, they modified the recipe to create what would later become Anzac biscuits.

Another theory suggests that Anzac biscuits were developed as a substitute for bread. In times of rationing, it was challenging to provide fresh bread that would stay edible during long transportation. Anzac biscuits, with their long shelf life and nutritional value, became an ideal alternative.

The ingredients used in Anzac biscuits were chosen to withstand the long journey by sea. The traditional recipe typically includes rolled oats, flour, desiccated coconut, sugar, butter, golden syrup (a thick, sweet syrup), baking soda, and boiling water. The biscuits were baked until golden brown, resulting in a crisp texture.

Anzac biscuits became closely associated with the Anzacs and their wartime experiences. They were a source of comfort and a taste of home for the soldiers serving overseas. Over time, the tradition of making and enjoying Anzac biscuits has continued, especially around Anzac Day, which is observed on April 25th each year to commemorate the Anzacs and their sacrifice.

In Australia and New Zealand, Anzac biscuits have become a beloved symbol of national pride and remembrance. Today, they are enjoyed throughout the year and are not limited to wartime associations. The traditional recipe has also inspired variations, such as low sugar or gluten-free versions, to cater to different dietary preferences and requirements.

It’s important to recognize and respect the historical significance of Anzac biscuits while appreciating them as a tasty treat that represents a shared heritage.

Anzac Biscuits – An Australian Favourite

Recipe by Jeff Simonetta

5.0 from 1 vote

Difficulty: Easy

Servings

Adjust servings

+

–

12

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 150 g 5 2/7 oz plain flour

• 100 g 3 1/2 oz rolled oats

• 80 g 2 5/6 oz desiccated coconut

• 100 g 3 1/2 oz brown sugar

• 60 g 2 1/8 oz caster sugar

• 125 g 4 2/5 oz melted butter

• 2 tablespoons 2 tablespoons golden syrup

• 2 tablespoons 2 tablespoons boiling water

• 1/2 teaspoon 1/2 teaspoon bicarbonate of soda

Directions

• Preheat oven to 160°C/320F.
• Line 2 baking trays with non-stick baking paper.
• Combine flour, oats, coconut and combined sugar in a large bowl.
• Stir the melted butter, and golden syrup together. Then combine the boiling water and the bicarbonate of soda and add to the butter mix.
• Add to the oat mixture and stir until well combined.
• Roll level tablespoons full of the oat mixture into balls and place, about 5cm (1 1/2inch) apart, on the prepared trays.
• Flatten until about 1cm (25/64inch) thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden.
• Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.

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