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Traditional Anzac Day biscuits and the history behind them

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By John Voutos.

Do you have 15 minutes to spare for last-minute celebratory Anzac Day prep for this coming weekend? Do everyone a favour and bake this Anzac Day must-have in four easy steps.

The Greek Herald also traces the origin of the Anzac Day biscuits, its status and legend, and why a fresh batch of Anzac Day biscuits is paramount for your celebrations this Sunday, April 25.

History of Anzac Day biscuits:

They roll into our supermarkets and post-offices every April. They’re the hardtack biscuits that have become a sombre reminder of a darker era. The sweet Anzac Day biscuits date back 106 years to the doomed Gallipoli landing by the Australian and New Zealand Army Corps (ANZAC) in 1915, known today as ANZAC Day. ANZAC Day is a national day of remembrance in Australia and New Zealand. 

People gather in both countries to commemorate this tragic day with the Dawn Service, a rendition of the Last Post, the Ode of Remembrance and the laying of wreaths. The warmth of the biscuits binds together the camaraderie of these occasions.

ANZAC Day is commemorated with Dawn Services across the world. Picture by Mike Bowers.

Once a viable substitute for bread, Anzac biscuits were the product of an era of rationing and food shortages.

Anzac biscuits have remained an incentive to raise funds for veterans and one thing is for sure: these golden cookies are ingrained as a symbol of an era, country, and culture. 

Lest We Forget.

Recipe:

Ingredients:

  • Plain flour (1 cup/150g)
  • Coles Desiccated Coconut (1 cup/80g)
  • Rolled oats (1 cup/90g)
  • Caster sugar (½ cup/110g)
  • Brown sugar (¼ cup/55g)
  • Butter (125g)
  • Golden syrup (2 tbsp)
  • Coles bicarbonate soda (½ tsp)
Traditional Anzac Biscuits.

Directions:

  1. Preheat your oven to 180 degrees (Celsius). Line 2 baking trays with baking paper. Place the flour, coconut, rolled oats and combined sugar in a large bowl and stir with a wooden spoon to combine.
  2. Place the butter and golden syrup in a small saucepan over low heat and cook, stirring occasionally, for 3 minutes or until the butter is melted. Set aside for 5 mins to cool slightly.
  3. Combine 1½ tbsp boiling water and the bicarbonate of soda in a small bowl. Add to the oat mixture along with the butter mixture. Stir until well combined.
  4. Roll tablespoonfuls of the mixture into balls and place on the lined trays, allowing space for spreading. Gently press each ball to flatten slightly. Bake for 15 mins for crisp biscuits. Set aside on the trays to cool completely. The biscuits will harden as they cool.

Source: taste.com.au.

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