An Aussie classic with sentimental meaning and humble origins, our Anzac biscuit is one of those recipes that is passed down from generation to generation.
How did Anzac biscuits originate?
Anzac biscuits originated in Australia and New Zealand during World War I as a way for women to support and show their appreciation for the soldiers fighting overseas. The biscuits were a practical and nutritious food that could be sent to the front line.
So, why was the Anzac biscuit made, who made them?
Originally The Anzac biscuit was made by the wives and mothers of soldiers fighting in World War One to send to their loved ones overseas. The biscuits were made from ingredients that did not spoil easily on their long journey, such as oats, flour, sugar, coconut, and golden syrup.
Why are Anzac biscuits called Anzac biscuits?
Anzac biscuits are called Anzac biscuits because the acronym ANZAC stands for "Australian and New Zealand Army Corps." The biscuits were named after the soldiers who fought in World War I and are still popular today as a symbol of remembrance.
Our Favourite Anzac Biscuit Recipes
We have made some variations of the Anzac biscuit over the years. Anzac slice and Oats Snaps for example and added in some chocolate chips. All these can be found in our recipe archives.
Here is a basic Anzac biscuit recipe favourite.
This recipe is the old-fashioned version, just substituting regular flour with gluten-free flour.
Let us know how you go, but most importantly enjoy!
- 1 cup of GF Oats
- 1 1/2 cups or 260g of Gluten-free self-rising flour
- 100g butter or alternative
- 2 tbsp of syrup
- 1 cup/70g coconut sugar
- 1 cup/50g of desiccated coconut
- 2-3 tbsp of water
Combine oats, sifted flour, sugar, and coconut in a large bowl; mix well.
Combine butter, syrup, and water in a bowl and stir over low heat on the stove without boiling, until the butter has melted OR in your Thermomix for 2 min/60oC/Speed 2.
Add syrup mixture to dry ingredients in a bowl; mix well or add into Thermomix with the syrup mixture. Don't add extra bicarb; it's already in the flour mix.
Roll the mixture into balls in your hands and place on a pre-greased baking tray.
Bake for approximately 15 - 20 mins on a moderate oven 160 -180 oC.
Tip: If the mixture is too dry (ie: When you try to roll the mixture into balls it falls away) add more water by the tablespoon.