ANZAC stands for Australia and New Zealand Army Corps, and the first Anzac biscuits were long-distance messages of love and care. While the exact origin of the recipe might be vague, the emotion behind it hasn’t diminished over the years.
It’s the story of brave young men thrown into the most horrific of situations during the Gallipoli landing of the First World War, surviving on the most sparse rations, yearning for contact and comfort from home.
And the mothers, wives and girlfriends desperate to do something for them. Their response was typically practical, using the ingredients of flour, oats and golden syrup that were already at hand in the kitchen and would survive the long journey.
They have become part of the tradition that surrounds Australia's commemoration of the sacrifices a young nation made.
Here is a traditional version that my Australian husband and I made together.
Three quarters of a cup of sugar
1 cup of rolled oats
1 cup of plain flour
125 g of butter
2 Tablespoons of Golden Syrup
1 teaspoon of bicarbonate soda
2 Tablespoons boiling water
Mix dry ingredients together.
Melt butter and golden syrup.
Add bicarb soda and water together and drop into the saucepan of butter and golden syrup, this will fizz lightly and pour the warm mixture into the bowl of oats sugar and flour.
Mix well and drop teaspoons of mixture onto a greased or lined baking tray, bake in moderate oven 160C for ten minutes or until golden brown, remove the biscuits from the baking tray, allow to cool, devour!