Anzac Cookies. An iconic Aussie & Kiwi recipe with a long proud history. (2024)

FAQs

What is the story behind the Anzac cookie? ›

The story of the Anzac biscuit

It's a recipe shaped by the soldiers who so bravely fought for us in war, and by those back home who rallied behind them. Originally, the Anzac biscuit was designed to travel well over several weeks at sea, so the recipe didn't feature eggs, golden syrup or coconut.

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.

Anzac biscuits are undoubtedly an Aussie and NZ classic, and they're ridiculously easy to make - whether you're marking our National Day of Remembrance or you just want to bake something quick with ingredients you already have in your pantry.

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.

“Referring to these products as 'Anzac Cookies' is generally not approved, due to the non-Australian overtones,” the guidelines state. The Department says on its website: “No person may use the word Anzac, or any word resembling it in connection with any trade, business, calling or profession.”

ANZAC stands for Australian and New Zealand Army Corps. Anzac Day is one of the most important days in Aotearoa New Zealand.

The majority of rolled oats biscuits were in fact sold and consumed at fetes, galas, parades and other public events at home, to raise funds for the war effort. This connection to the troops serving overseas led to them being referred to as “soldier's biscuits”.

At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits.

Anzac biscuit are made with butter and sugar ,treacle or golden syrup , all these ingredients allow baked goods to keep .

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).

What does Anzac taste like? ›

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.

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).

In this case, bikkie (the colloquial Australian word for a cookie), is clipped slang for biscuit (the British English word for a type of cookie), and it uses the -ie diminutive suffix. Australian English is full of words based on this formula.

Australians are divided over how Anzac biscuits should be served, with an overwhelming majority preferring them soft but a vocal minority in support of a crunchy consistency.

This is an ANZAC (Australian and New Zealand Army Corps) biscuit, the most popular cookie Down Under. People used to send these long-keeping treats to members of the army. History aside, this oatmeal coconut cookie belongs in your cookie jar too.

The texture and hardness of the biscuits enabled soldiers to write messages on them and send them long distances to family, friends, and loved ones. Soldiers also used the biscuits as paint canvases and even as photo frames.

It likely evolved from pantry staple recipes like oatcakes, British flapjacks, gingerbread and Scottish parlies, she said. An early iteration was included in the Australian War Chest Cookery Book in 1917, while the ingredients and method used today were published in a New Zealand cookbook in 1919.