An Aussie favourite, ANZAC biscuits (cookies) are easy to make and very economical.
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The origin of the biscuit is unclear and there are many theories such as the story that around 1915 during World War I, wives, girlfriends, mothers and children would bake the biscuits and send them in food parcels to the Australian troops overseas.
At first the biscuits were called the Soldiers’ Biscuits. After the now famous landing on Gallipoli, people started calling them ANZAC biscuits for those brave fighting men, the ANZACS (Australia and New Zealand Army Corps).
A lot of thought went into creating the ANZAC biscuit. Packages weren’t refrigerated during the voyage across the ocean so any food sent needed to remain edible for long periods of time.
There are many versions of
Store in an airtight container. Makes about 36 biscuits.
Note: There are no eggs in this recipe. This is because eggs were scarce during the war. So golden syrup (treacle) was used instead to hold all the ingredients together.
We hope you enjoy this recipe!
Eggs were scare in wartime so the recipe used golden syrup or treacle instead of eggs to bind the biscuit together. To keep the ANZAC biscuits crisp, people packed them in used Billy Tea tins or whatever airtight tins they had.
Today Australians everywhere still enjoy the ANZAC biscuits. They’re easy to make or you can buy them in our grocery stores. You’ll also find ANZAC biscuits used by Australian veteran organisations to raise funds for the care and welfare of aged war veterans.