With ANZAC Day fast approaching its time to take a look at the humble ANZAC biscuit.

During WW1 the families of Australian soldiers were concerned about the nutritional value of the food being supplied to their men. The food had to remain edible after sea voyages of up to 2 months. The answer was a biscuit packed with nutritional value – which came to be known as the Soldier’s Biscuit.

Based on a Scottish oat cake recipe, the ingredients did not readily spoil and the biscuits could be packed in used tins, such as Billy Tea tins, which were air tight and prevented moisture entering the biscuit and making them soft. As well as being baked for soldiers, they were also sold at home to raise funds for the war effort.

At the landing at Gallipoli, the biscuits were renamed ANZAC Biscuits, and they are still made today. On ANZAC Day these biscuits are often sold by veterans’ organizations to raise funds to care for aged war veterans.

Recipe

Mix the rolled oats, flour, and coconut together dry, (and set aside until you are ready) then melt the syrup and butter together (also set this aside). Mix the bicarbonate of soda with the boiling water, then you add the melted butter and syrup and the dry ingredients and blend together, mixing the entire mixture until you have a smooth and even texture.

When this has been done, spoon onto a greased flat baking tray making sure that the dollops of the mixture do not touch each other on the tray. Then place the loaded baking tray into a slow oven and bake for about 20 min at 150°C and when they are cooked remove them from the oven and place them on a cooling rake to cool. When they are cool try one! They are delicious!

For our younger readers – Do Not try this recipe on your own! Get mum and dad to help you, as you will be dealing with a very hot oven.

Recipe provided by Gp. Lt. David Malcolm, Queensland Group