Anzac Biscuits (2024)

FAQs

What is so special about Anzac biscuits? ›

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is thought that these biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits. A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus eggs were scarce.

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).

Best substitute for golden syrup is a combination of light molasses or treacle, plus honey. I use 1 part molasses or treacle, and 3 parts honey – the flavour is nearly identical, and the colour is very similar (a bit darker).

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').

ANZAC stands for Australian and New Zealand Army Corps. The soldiers in those forces quickly became known as ANZACs, and the pride they took in that name endures to this day.

The basic ingredients for a rolled oat biscuit were rolled oats, sugar, flour, butter with golden syrup, not eggs, used as a binding agent. This made them not only nutritious and full of energy but also long lasting.

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).

Also known as light treacle, golden syrup makes its way into recipes with treacle in the title, like this Blood Orange Treacle Pudding. It's not to be confused with treacle, however, which is closer to molasses or dark corn syrup in its consistency, though it doesn't quite have the same flavor.

What is the American equivalent of British golden syrup? ›

In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores. In cooking recipes, molasses and light treacle are often used interchangeably because their textures and flavor profiles are similar.

If you don't have bicarbonate of soda, you could substitute baking powder - you'll need to double the amount. Golden Syrup - this is a staple in Aussie homes. There really isn't a substitute for golden syrup in Anzac Biscuits as it's used to bind the dough (in place of eggs).

What do Anzac Biscuits taste like? Well, let me tell you. Anzac biscuits are oat and coconut cookies that bake up crispy and a little chewy. They're sweet and hearty and so satisfying.

Known as 'hardtack biscuits' the original biscuits were a nutritional substitute for bread and, as the name suggests, they were very, very hard.

If you under bake these, they'll be soft; if you over bake, they'll become a little harder, although they shouldn't become like rocks, as they'd burn first. I'm sure you'd notice that! ??? If your Anzacs spread, your butter was too warm. Chill them for at least 30 minutes before baking, and this should help.

Traditional 'Gunfire' - rum in a cup of coffee, tea or milk is also be served. 'Gun fire' was originally a British military term referring to the early cup of tea served out to troops in the morning the rum was added for an extra tipple of courage for the day ahead.