The Anzac biscuit is for us a national treasure. A recipe shaped by the soldiers who, so bravely fought for us in war.
A staple that was designed to travel well, it is no coincidence that the Anzac recipe doesn’t feature eggs. In fact, the original recipe didn’t include the sticky sweetness of golden syrup or the addition of coconut. This came later, after the war when these ingredients were aplenty.
Originally, the Anzac biscuit was referred to as a wafer or tile. Their incredibly tough consistency and savoury taste meant that they were purely a source of sustenance and not particularly enjoyable. It is said that some soldiers would even crush them before eating to avoid breaking a tooth!
The initial purpose of survival is so very different to the purpose of today. The wives of soldiers adapted the recipe to the sweet kind we now know, when in an effort to raise money for the war, they sold the biscuit at community fetes and fairs.
Years on, we still sell our famous Anzac bicky at fetes and fairs. We sell the bicky at the school canteen, at the farmers market, in cafes and at the local supermarket.
And we certainly still bake the Anzac biscuit at home in our kitchens. As cliche as it may sound, it is hard to beat the comforting smell of home baked biscuits fresh from the oven. There really is, nothing like teaching our little ones that biscuits can be made from scratch and sharing with our kin, the amazing history behind a recipe such as this one.
Whether you love the chewy and sticky kind or the kind that is crunchy and crumbly, thanks to this special biscuit Australians and New Zealanders will always grow up with the memory of the Anzac.