The acronym ANZAC was coined in 1915 when Australian and New Zealand troops were training in Egypt. The word ANZAC was eventually applied to all Australian and New Zealand soldiers in World War 1. The term is particularly associated with the landing at Gallipoli on 25 April 1915.
ANZAC Day was inaugurated on 25 April 1916 to commemorate the first anniversary of the landing of the ANZAC troops at Gallipoli.
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.
taken from http://www.anzacday.org.au/miscellaneous/bikkies.html
On our last night in Australia we had a lovely family get together with some delicious Aussie food including Caramel Mud cake (for my Mum's birthday), ice cream with our Argentinian dulce de leche (which was a big hit!), Riley's home made ANZAC biscuits and of course a huge fruit platter. A lovely way to spend our final evening in Wollongong.
Riley's Anzac Biscuits recipe
Thank you to Riley for the recipe for her very tasty ANZAC biscuits.
1 cup plain flour
1 cup rolled oats
1 cup caster sugar
3/4 cup coconut
Mix the above in a bowl.
In a large saucepan melt 125g butter then add 2 tbspns golden syrup. Once melted together turn off heat.
Mix 1/2 tsp bicarb with 2 tbspns boiling water, then add to butter mixture. It will froth up in the pan.
Add all liquids to dry mixture.
Using a tablespoon, put spoonfuls onto a baking tray covered with greaseproof paper.
Bake at 150 C for 7 - 8 minutes.
Great with a cup of tea!!!
Our last Aussie fruit platter beautifully prepared by Penny -
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