Interestingly, ANZAC biscuits, although bearing the same name, are not a food item eaten especially on ANZAC Day. They are eaten and enjoyed all year round!
They were called ANZAC biscuits because a similar kind of biscuit was sent to the soldiers fighting in WWI, by their families at home in NZ and Australia. These biscuits were popular because they did not have eggs of butter so they did not easily perish, and could last the length of the journey by sea to Europe. It is thought that they were named ANZAC Biscuits in the 1920s.
They are quite easy to make, or you can buy them at your local supermarket. My favourite store-bought ANZAC biscuits are the ones made fresh in the shop and found in the bulk-bin or bakery sections.
Here is a recipe for ANZAC biscuits from the Edmonds Cookery Book, a favourite and iconic cookbook in New Zealand.
Ingredients
125g flour
1 cup coconut
100g butter
1/2 teaspoon Bicarb of Soda
150g sugar
1 cup rolled oats
1 tablespoon golden syrup
2 tablespoons boiling water
Cooking Instructions
- Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup.
- Dissolve Bicarb Soda in the boiling water and add to the butter and golden syrup.
- Make a well in the centre of the flour, stir in the liquid.
- Place in spoonfuls on a greased tray.
- Bake 15-20 mins at 180oC.
Here is a link to the original ANZAC biscuit recipe.
Image credit: http://www.gustoso.com.au/blog/recipes-2/baking/best-recipe-anzac-biscuits/
