Anzac Biscuit

Anzac Biscuits are traditional Australian and New Zealand biscuits associated with the Australian and New Zealand Army Corps (ANZAC). Simple ingredients include rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and optional desiccated coconut.

The biscuit's origins trace back to World War I, where it is believed they were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits can withstand transportation. Unlike many contemporary biscuits, they do not contain eggs; this is possibly due to wartime rationing of eggs or to extend shelf life.

The term “Anzac” has official protection under Australian and New Zealand law; any commercial use requires permission and must adhere to specific recipes to maintain heritage.

Traditionally, Anzac Biscuits are crunchy, though modern variations can be chewier. They remain popular and are commonly made in homes and sold commercially, especially around ANZAC Day on April 25th, commemorating the landing at Gallipoli in 1915.

A distinction is made between Anzac Biscuits and other wartime confections, such as Anzac wafers or tiles, which were hardtack biscuits supplied to soldiers.

The earliest recipes resembling modern Anzac Biscuits appear in Australian cookbooks dating back to the early 20th century, often referred to as "Rolled Oat Biscuits" or "Soldiers' Biscuits" before becoming widely known by their current name in the 1920s.

The biscuit represents a significant part of the culinary history of both nations, reflecting the shared experiences of World War I and contributing to their cultural heritage.