Transport of food was limited to naval carriers which could take weeks to reach their destination which meant that food needed to be able to last with no refrigeration without spoiling.
The solution was to develop a biscuit which was nutrient and energy dense and provide a sense of home. The biscuit needed to be able to travel and survive extreme climate conditions and still retain some freshness.
The ingredients used were rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water because these ingredients did not readily spoil. At first the biscuits were called Soldier’s Biscuit, but after the landing of Gallipoli, they were renamed ANZAC Biscuits.
During the First World War ingredients at home were scarce and there was a lack of eggs meaning food items needed to be able to be combined without eggs. The biscuit needed to be strong enough not to break and this was accomplish by using butter and golden syrup.
Many groups such as the CWA (County Women’s Association), church committees, school and other women’s organisations made thousands of ANZAC biscuits to support troops fighting the wars. To ensure that the biscuits remained crisp, they were packed in used airtight tins, thus no moisture was able to soak into the biscuits to make them soft.
ANZAC biscuits are still made today. They can also be purchased from supermarkets and specialty biscuit shops. Around ANZAC Day, these biscuits are also often used by veterans’ organisations to raise funds for the care and welfare of aged war veterans.
A truly remarkable biscuit still enjoyed today.
1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 (three-quarters) cup coconut
125 g (4 oz) butter
2 tablespoons golden syrup
½ (half) teaspoon bicarbonate of soda
1 tablespoon boiling water
|Energy (kJ)||Protein (g)||Fat (g)||CHO (g)||Fibre (g)|
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