ANZAC Day is over for another year but Anzac biscuits live on and can be made any time. There’s always been this wonderful story that ANZAC biscuits were sent and eaten by troops in Gallipoli. Not true according to the New Zealand Army Museum researchers though there is some evidence that biscuits made with rolled oats were sent to troops on the Western Front. The myth probably began when these rolled oats biscuits we now know as Anzac biscuits were made and sold at fundraising events for the war effort.
According to the army museum, “the basic ingredients for a rolled oat biscuit were: rolled oats, sugar, flour, butter with golden syrup used as a binding agent (no eggs). This made them not only nutritious and full of energy but also long-lasting”. It’s the long lasting bit that led to the myth that they were sent overseas, by boat in those days of course.
The recipe that has been handed down over almost a century is much the same today and much loved by families and now even commercially – in supermarkets and cafes.
I originally posted this recipe in 2009. Here is a link to a recent recipe from Edmonds; it’s similar but uses butter again – as it would have been in the original recipe.