This iconic flavour actually tells us a lot about when they were first made in 1915 during World War I. Australian and New Zealand women used golden syrup to bind the biscuits — not eggs — so that the biscuits could survive the two- to three-month trip to troops in France.
The ingredients they used were rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits.
After the Australians landed on Gallipoli they became known as Anzac Biscuits, taking on the acronym for Australian and New Zealand Army Corps. Eggs were omitted because they were so scarce in wartime, so golden syrup or treacle was used as the binding agent.
Don't let the mixture stand around.
So, make sure you roll and bake the mixture as soon as possible after mixing to make rolling and flattening of the biscuits easy. If it does get a little dry you can just mix in another tablespoon or two of water to help make it a little more pliable before shaping.
The use of the word 'Anzac' in the commercial production and sale of Anzac biscuits is usually approved, however the biscuits must not substantially deviate from the generally accepted recipe and shape, and must be referred to as 'Anzac Biscuits' or 'Anzac Slice' (not 'Anzac Cookies').
Origins. The origin of Anzac biscuits is contested between Australia and New Zealand, similar to the dispute over pavlova. The actual recipe for the biscuit has been found long before the formation of the ANZAC Corps, and many of the first recipes for Anzac biscuits differ from the modern version.
They are very similar to Cadbury's Freddos that we grew up eating in the UK.
Due to the time it took to get to the soldiers, they needed ingredients that didn't spoil easily – rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. To keep them crisp they packed them in Billy Tea tins. So there you have it – they are meant to be crisp!
According to taste.com.au Food Editor Miranda Payne, the traditional Anzac biscuit was the harder, crunchy version. Over time, the original recipe was modified with variations being cooked for less time (making them chewier) or adding more sugar (so they're super crispy).
The texture and hardness of the biscuits enabled soldiers to write messages on them and send them long distances to family, friends, and loved ones.
The recipe for Anzacs is legally protected by the Australian and New Zealand governments, and Aussies and Kiwis alike seem to go up in arms (hopefully not literally) when their national recipe is tampered with, or when the biscuits are called 'cookies' (by pesky Americans, no doubt).
The majority of rolled oats biscuits were in fact sold and consumed at fetes, galas, parades and other public events at home, to raise funds for the war effort. This connection to the troops serving overseas led to them being referred to as “soldier's biscuits”.
There could be a few reasons for this: Is the mix too dry and not clumping together or making a biscuit shape when you put them on the tray? If this is the case, you may need to hydrate the biscuit with extra wet ingredients. Did you bake them right away?
Anzac Biscuits are an iconic biscuit in Australia and New Zealand, known to have been baked by wives and mums and sent to the front during wartime. We've long loved these crunchy and chewy biscuits, defined by their key ingredients – oats and golden syrup. There's also, traditionally, no egg in the recipe.
From humble beginnings as a wartime treat, ingeniously using golden syrup as a binder in a time when egg supplies were short, come these simple but perfectly formed biscuits.
The 'gunfire breakfast' seems to have evolved from the above, and comprises whatever is available at the time—it could be 'coffee and rum' or 'stew, sausage and bread', or even 'bacon and eggs' (which is served by the War Memorial for their 'gunfire breakfast' on Anzac Day).
Shopping tip: Make sure you buy whole rolled oats - if you use instant oats, the mixture will spread too much and your biscuits will be flat. Make them your way: Soft and chewy: Omit the brown sugar and increase the caster sugar to 155g (3/4 cup).
If your Anzacs spread, your butter was too warm. Chill them for at least 30 minutes before baking, and this should help. If you're Anzacs are greasy, here are some tips. Chill them as above; make sure you've used good quality unsalted butter (something that doesn't have water in the ingredient list).
Description. Individually wrapped 2-packs of delicious Aussie Biscuits Classic ANZAC. 12 month shelf life from date of production.
Problem #1: Flat, rock hard cookies
If your cookies look like the first one in the above picture, it's probably because the dough contained too much sugar leaving your biscuit overly crunchy (as in don't feed them to grandpa) and dark brown. They probably also got stuck to the baking sheet.
Overworking (or Underworking) the Dough
The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.
Soft biscuits
If your biscuits go a bit soft (maybe because they're old; maybe because an annoying housemate didn't close the packet after taking one) don't worry.
A Biscuit (U.S.) Is a Scone (U.K.)
In Australia, "biscuits" are what Americans call "cookies," and these traditional treats date back to World War I.
Scone (UK) / Biscuit (US)
These are the crumbly cakes that British people call scones, which you eat with butter, jam, sometimes clotted cream and always a cup of tea.