23 April 2013

The history of ANZAC biscuits

Posted in Blog

During World War I, an alternative source of nutrition was needed for our troops that could be transported, unrefrigerated for over two months, from Australia to the front lines. The answer was a mixture of rolled oats, sugar, plain flour, coconut, butter and bicarbonate of soda, all bound together by golden syrup or treacle. These were very hard biscuits and were often ground up and eaten as a type of porridge. They were initially simply called Soldiers’ Biscuits but after the landing on Gallipoli, they were renamed ANZAC Biscuits.



Healthier Anzac biscuits

Preparation time: 10 minutes

Cooking time: 10 minutes


1 cup rolled oats

¾ cup wholemeal plain flour

¾ cup sultanas

3 tbsp coconut

2 tbsp low GI sugar

2 tbsp rice bran oil

2 tbsp golden syrup

1 tsp baking soda

4 tbsp water


Preheat oven to 180ºC.

Mix oats, flour, coconut, sultanas and sugar together in a bowl.

In a microwave safe bowl, combine golden syrup, oil and water.

Microwave on high for 30 seconds.

Whisk in baking soda until well mixed (it may foam a little).

Add to oat mixture and mix well.

Line an oven tray with baking paper.

Roll a teaspoonful of mixture in hands, place on prepared tray, and flatten with hand or back of spoon, (leaving space for spreading).

Bake for 10 minutes at 180ºC.

Leave on tray to cool.


Makes 16


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