Avis’s Anzac Biscuits

On April 25th each year, Australia celebrates those who fought for us in wars. We think about the fallen, the survivors, the soldiers, the doctors and nurses: All the people who risked their lives to give us the Australia we have today. One of the most loved ways to commemorate Anzac Day is with the most loved Anzac biscuit. It’s an Australian favourite.

This recipe was shared with me many years ago by a teacher friend, Avis. Avis used to make Anzac biscuits and Cinnamon scrolls to share with the staff. The other week I was flipping through an old recipe book and I came upon the recipe for Anzac Biscuits she had hand written for me on a piece of pad paper from her classroom. With Anzac Day upon us, it seemed the perfect time to share the recipe with you.

History of the Anzac Biscuit

According to the Australian War Memorial Website, the origin and invention of the sweet Anzac biscuit is contested. Conventionally it is an eggless sweet biscuit made from oats and golden syrup, but the sweet biscuits we eat today are not the same rations that were supplied to soldiers in Gallipoli.

From the 1920s onwards Australian recipe books nearly always included Anzac biscuits. Exactly how this recipe became identified with Anzac or the First World War, is unknown. They don’t have the shelf-life of hardtack biscuits but they do last a reasonable amount of time, so it is possible that they became known as a suitable inclusion in parcels of small luxuries and comforts that families and charitable organisations used to send overseas to soldiers.

Making Anzac biscuits is one tradition that Australians use to commemorate Anzac day. Everyone has their favourite recipe and there are countless arguments over whether they should be served crunchy or soft.

Although the sweet Anzac biscuits are far more enjoyable to eat than their wartime counterparts it is safe to say that, with the creativity of the First World War soldiers, the Anzac tile biscuits had far greater uses than just for eating.

How To Make Anzac Biscuits

• 1 cup plain flour
• A cup rolled oats
• 1 cup brown sugar
• 1/2 cup coconut
• 125g unsalted butter
• 2 tbs golden syrup
• 1 tbs water
• 1/2 tsp bicarbonate of soda

Method

1. Sift the flour into a bowl. Add the sugar, rolled oats and coconut.
2. Melt the butter in a saucepan, then add golden syrup and water.
3. Stir the bicarbonate of soda into the liquid mixture.
4. Add the liquid to the dry ingredients and mix thoroughly.
5. Place walnut-sized balls of mixture on a greased tray and bake at 175C for 15-20 minutes.
6. Biscuits will harden when cool.