ANZAC is more than just Biscuits! Army Biscuits! Consider the hardness of them. Remember the cracking of your dental plate, the breaking of this tooth, the splintering of that.
Does this bring to mind images of our troops at Gallipoli eating the ANZAC biscuits we know and love today? Staff at the National Army Museum did some research and found that contrary to popular belief there were no ANZAC biscuits at Gallipoli. The standard Army biscuit at this time was a rock hard tooth breaker also called the ship’s ANZAC biscuit.
Although it’s a myth that ANZAC biscuits were sent and eaten by troops in Gallipoli, some evidence suggests a rolled oats biscuit was sent to troops on the Western Front, although this was not widespread.
The majority of rolled oats based biscuits were in fact sold and consumed at fetes, galas, parades and other public events at home, to raise funds for the war effort. This connection to the troops serving overseas led to them being referred to as ‘soldier’s biscuits’. Fundraising was co-ordinated by local Patriotic Funds, raising 6.5 million pounds for the New Zealand war effort.
The basic ingredients for a rolled oat biscuit were: rolled oats, sugar, flour, butter with golden syrup used as a binding agent (no eggs). This made them not only nutritious and full of energy but also long-lasting. However I have written a healthy recipe below keeping in mind people’s the wellness and dietary requirements of today’s society.
After Gallipoli, New Zealand and Australian troops were universally known as ANZACs. The term ANZAC soon became of great national significance, so much so that in 1916 to save the ANZAC legend from exploitation, the name became protected by law.
It is fitting then, that after WWI, the most popular rolled oat biscuit had the name and association of ANZAC applied to it and thus the legend of the ANZAC biscuit began. The first mention in a cookbook of ANZAC biscuits was in 1921.
- 125 g unsalted butter.
- ¼ cup rice malt syrup.
- 1 teaspoon vanilla extract.
- pinch sea salt.
- ½ teaspoon bicarbonate of soda.
- 1 tablespoon boiling water.
- 1½ cup rolled oats.
- ¾ cups desiccated coconut.
- ½ cup regular plain flour.
- ½ cup roughly chopped macadamias.
- ½ teaspoon cinnamon, ground.
- Preheat oven to 150ºC/300ºF/Gas Mark 2 and line two baking trays with baking paper.
- In a small saucepan over low heat, melt the butter, rice malt syrup and vanilla stirring until the mixture starts to bubble. Remove from the heat and add a pinch of salt.
- Combine the bicarbonate of soda with boiling water together in a small bowl, then add to butter mixture, stirring through until foamy.
- Combine remaining ingredients in a separate bowl. Pour melted butter mixture into dry ingredients and combine well.
- Roll 1 teaspoon of mixture into a ball and place on tray, flattening into a disc. Repeat with remaining mixture, allowing room for spreading. You should have 25 small ANZAC cookies.
- Place in the middle of the oven and bake for 15 minutes or until golden brown.
- Allow to cool on trays before transferring to a wire rack. Store in airtight container.
- Note
- We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can
