Ah, the ANZAC biscuit – a true Aussie (and Kiwi!) classic with a history as rich as its golden, chewy goodness 🍯✨
🌾 Where it all began
ANZAC biscuits are closely tied to World War I, specifically the Australian and New Zealand Army Corps (ANZACs) who served in the Gallipoli campaign in 1915. But here’s where it gets interesting…
📦 Biscuit vs. “Hardtack” Confusion
- There were two types of biscuits associated with the troops:
- Hardtack (aka “ANZAC tiles”) – rock-hard, long-lasting military rations.
- ANZAC biscuits – the sweet, oat-based ones we love today.
The ANZAC biscuit we know wasn’t the one sent as a daily army ration—but it was often baked by wives, mothers, and women’s groups back home and sent to soldiers as a care package.
Why this recipe?
- No eggs – which were scarce due to wartime rationing.
- Long shelf life – thanks to ingredients like golden syrup, oats, and coconut, they could survive the long sea journey.
🇦🇺🇳🇿 A Symbol of Remembrance
Over time, the ANZAC biscuit became more than just a sweet treat—it’s now a symbol of remembrance. On ANZAC Day (April 25), it’s common to bake or eat them as a tribute to the bravery and sacrifice of the ANZACs.
I love this recipe as it is quick to make and always turns out perfect. It is also a great biscuit recipe to swap out the flour for Gluten Free flour. Another reason I love this recipe is because it’s a great one for the lunch box or saddle bag as it doesn’t crumble apart. And it doubles and triples really well. Though when I do, do that with the recipe I add a bit more water and syrup as I tend to like my Anzacs a bit softer.
Anzac Biscuits
1 cup rolled oats
1 cup plain flout (can swap out for GF plain flour)
1 cup sugar
3/4 cup coconut
125g (40z) butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon boiling water
Combine oats, sifted flour (I don’t sift), sugar and coconut. Combine butter and golden syrup over gentle heat and stir until melted. (I put mine in the microwave until butter is melted). Mix soda with boiling water, add to melted butter mixture, stir into dry ingredients. Take teaspoonfuls of mixture and place on lightly greased oven trays (or a tray with baking paper on), allow room for spreading. Cook in slow oven 20 mins. Loosen while warm then cool on trays.
> I love a soft biscuit, so if the mix seems a little dry, I add some more water.
> When I used to make these with my nana, she used to love adding crushed nuts mix. Don’t know the amount, we just added and if needed added a little more water and syrup.
Enjoy!