Lest we forget
History of the Anzac biscuit
During World War I, people on the home front often sent comfort parcels to the Anzacs in Egypt, on Gallipoli and in Europe. Gifts of food from home supplemented the plain Australian Imperial Force (AIF) diet of tinned bully beef and hardtack, also known as the ‘Anzac wafer’ or ‘Anzac tile’. Care packages often included home-made biscuits of rolled oats, golden syrup and flour. These biscuits had high nutritional value and kept well while being transported overseas.Now known as ‘Anzac biscuits’, they’re still popular in Australia today.
- 2 tablespoons butter or margarine
- 2 tablespoons golden syrup
- 1 teaspoon bicarbonate of soda dissolved in 2 tablespoons boiling water
- 1 cup rolled oats
- 1 cup desiccated coconut
- 3/4 cup brown sugar
- 3/4 cup plain flour
- Heat oven to 160°C.
- Melt butter (or margarine) and syrup.
- Add dissolved bicarbonate of soda and water.
- Mix dry ingredients in a bowl, add the liquid mixture and stir.
- Place small balls of the mixture (about 1 teaspoon) onto a greased tray.
- Bake for 20 minutes or until lightly brown.
- Lift biscuits onto a cake cooling rack and wait for them to cool.