The ANZAC biscuit is an icon in Australian cooking. Not only does it have a taste reminiscent of childhood joy, but also a much deeper hold on the collective conscience of every Australian. This simple cookie possesses a somewhat super human persona, acclaimed as the single greatest culinary icon of the adolescence and coming to age of a nation.
The tale goes that early in the independent history of the former British colony when WWI was declared and the mass exodus of the country’s able bodied men left, the folks at home filled with patriotic spirit for their country began sending their men care packages. These care packages contained letters of love and support, trinkets and of course the famed ANZAC biscuit. Designed not to go rancid during the their extended time in transit, and with maximised nutritional content the ANZAC biscuit is said to be based on an old Scottish recipe. Originally known as the Soldiers biscuit, the name ANZAC biscuit arose after the fated Gallipoli landing in 1915.
World War I, The Great War, was a turning point in the history of Australia. As a young country, only achieving federation on the first of January 1901, the declaration of war by the British in 1914 followed a day later by Australia’s own declaration provided the opportunity that many Australian’s sought to prove themselves and make their country proud. Approximately half of those eligible Australians (white, males) served during the war.
- 1C Rolled Oats
- 1C Flour
- 1/2C Sugar
- 3/4C Desiccated Coconut
- 2Tbsp Golden Syrup
- 125G (4oz) Butter
- 1Tbsp Hot Water
- 1/2tsp Baking Soda
- Preheat oven to 160C (325F)
- Place oats, flour, sugar and coconut in a large bowl
- In a medium pot melt golden syrup and butter
- In a small bowl combine hot water and baking soda, stir
- Pour baking soda mix into golden syrup mixture
- Add this mixture to flour and stir to combine
- Place tablespoons of the mixture on a lined baking
- Bake for approximately 10 minutes or until golden
- Flattening cookies
- Remove from oven and allow to set for 2-5 minutes on tray before either moving to wire rack or following directions below to make Mud in the Trenches
Trench warfare was characteristic of service on both the Western Front and Gallipoli (where the bulk of Australian troops saw combat). Whilst the experiences in both fields of battle were quite different, the overall struggle and horror of war was devastating. On the Western Front, trenches were constantly muddy causing such conditions such as trench rot.
This reinterpretation of the original ANZAC biscuit recipe though extremely tasty should remind us all of the perils experienced by servicemen and women during WWI and up to those serving today.
Mud in the Trenches
- Batch ANZAC biscuits
- Batch Chocolate Ganache (recipe below)
- Peanut Butter
- Alternative filling of your choice
- Place in fridge to set
- 250G Chocolate (The better quality the chocolate the better the end result!)
- 1/3C Cream
- Over a double boiler, gently melt chocolate with cream
Inspiration for ANZAC Biscuits from Donna Hay Modern Classics Book 2
For more information on the significance of the ANZAC Biscuit
Australian participation statistics from ANZACDAY.org.au