25/04/2024
In tribute to today here is the ANZAC biscuit recipe and ANZAC Biscuit Facts
Ingredients
1 1/4 cups plain flour, sifted
1 cup Rolled Oats
1/2 cup caster sugar
3/4 cup Coles Desiccated Coconut
150g Butter
2 tbsp golden syrup or treacle
1 1/2 tbsp water
1/2 tsp Coles Bicarbonate Soda
Place all dry ingredients in a bowl
Melt wet ingredient bind together
Combine bi carb and hot water bind with mix
Roll into balls press on tin
Cook 12 mins
Anzac biscuits FACTS
Did you know this?
The original Anzac biscuit was known as an Anzac wafer or tile and, along with beef bully, was part of the rations given to our soldiers during World War I. They were included instead of bread because they had a much longer shelf-life.
These biscuits were so hard they prompted a Lieutenant A L Dardel in 1915 to comment that “the man who can eat Gallipoli stodge (called bread) can eat anything… somebody will break his neck someday wandering round with his eyes shut and his teeth clenched on a biscuit trying to bite it through”.
Many soldiers ground these biscuits into a type of porridge to make them more palatable.
The mothers, wives and girlfriends of Australian troops back home must’ve got wind of the terrible Anzac tiles and were reportedly concerned that their boys were not getting enough nutrients. Knowing that oats were a food of high nutritional value, these women used the recipe for Scottish oatcakes as a base and developed what we know of today as the Anzac biscuit.
Before being named Anzac biscuits, these biscuits were said to have been called soldier’s biscuits.
Along with oats, the other ingredients – sugar, flour, coconut, butter, golden syrup and bi-carbonate of soda – were used because they would be able to withstand the long journey via ship that the biscuits had to make to reach the troops.
LEST WE FORGET 🙏
