ANZAC Biscuits


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ANZAC Biscuits

ANZAC Day (25th April) is a nationwide day of commemoration for Australians and New Zealander's of the lives lost at war, especially the ANZAC’s (Australian and New Zealand Army Corp) of WWI.

During World War 1, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometers per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer - a biscuit with all the nutritional value possible. The basis was a Scottish recipe using rolled oats. These oats were used extensively in Scotland, especially for a heavy porridge that helped counteract the extremely cold climate.

The ingredients they used were: rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers’ Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits.

So, this coming ANZAC Day why don't you make a batch of ANZAC biscuits and pause for a moment and remember all those who served and lost their lives during WW1. And as written on the Australian War Memorial Service web site:

ANZAC Day goes beyond the anniversary of the landing on Gallipoli in 1915. It is the day we remember all Australians who served and died in all wars, conflicts, and peacekeeping operations. The spirit of ANZAC, with its human qualities of courage, mateship, and sacrifice, continues to have meaning and relevance for our sense of national identity.

anzac biscuitBasic Anzac Biscuit
1 cup plain flour
1 cup rolled oats
1 cup brown sugar
½ cup coconut
125gm butter
2 tblspns golden syrup
1 tblspn water
½ tsnp bi-carb-soda

Sift the flour into a bowl. Add the sugar, rolled oats and coconut.
Melt the butter in a saucepan and add the golden syrup and water.
Stir the bircarbonate of soda into the liquid mixture.
Add the liquid to the dry ingredients and mix thoroughly
Place walnut-sized balls of mixture on a greased tray and bake at 175°C for 15 to 20 minutes.
Biscuits with harden when cool.


Pam's ANZAC Muesli Biscuits
1 cup Muesli
1 cup rolled oats (not the instant variety)
2 cups plain flour
2 cups sugar
1 1/2 cups coconut
250 gm (8 oz - 1 cup) butter
4 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water

Combine muesli, oats, sifted flour, sugar and coconut.
In a separate saucepan combine the butter and golden syrup and stir over a gentle heat until melted. Mix the soda with the boiling water and add to the melted butter mixture. Stir in the dry ingredients and mix well.
Take teaspoons of the mixture and place on a lightly greased oven tray - allow room for spreading. Cook in a moderate/slow oven for 20 minutes (160oC - 325oF). Loosen from the tray while still warm and then remove to racks to cool.

Hint: for crunchier biscuits, use more golden syrup.

Variations: Add any of the following:
Craisins (dried cranberries)
Dried apricots
Chocolate chunks or bits – dark, milk or white
Spices such as :Cinnamon, Nutmeg. Allspice


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