Making ANZAC biscuits is an Australian tradition and these chewy oat biscuits are easy to make with kids.
Culinary historian Allison Reynolds has been on a thoroughly enjoyable chase to find out more about this much-loved Australian biscuit. She's baked rather a lot of Anzacs in that time, too. Here she shares the oldest Anzac biscuit recipe, which dates back to pre-1920.
The iconic Australian/New Zealand Anzac Biscuits made famous during World War I have been revamped to include almonds and brown sugar for an additional delicious boost in flavor! Easy to make with a wonderful flavor and fabulous texture!
Recipe video above. The great Aussie Anzac biscuits!! Crispy and buttery, a beautiful deep golden colour with a toffee flavour. They will stay crunchy for a week and though they will soften, still fresh for another week!
The best Anzac biscuit recipe, whether you like them soft and chewy or with extra bite!
On Anzac Day, April 25th, we honour and acknowledge those who have served and protected Australia with dawn services, street parades and games of two-up in RSL clubs and pubs. We also bake Anzac Biscuits and today I'm sharing my recipe. If you follow anyone from Australia or New Zealand on social media, you'll probably notice us acknowledging Anzac Day and baking Anzac Biscuits on April 25. Anzac Day is the anniversary of the day Australian and New Zealand soldiers landed at Gallipoli in 1915 as part of the Allies Invasion of WW1. It's a day of remembrance. A day to give thanks to the brave men and women who sacrificed their lives, bodies and spirit to protect their countries. We honour them at dawn services, in street parades, during two-up at the pub (the only day it is legal) and by baking a batch of Anzac Biscuits. ANZAC stands for Australian and New Zealand Army Corps and when war broke out in 1914, both countries were automatically placed on the side of the British Commonwealth. At the time, Winston Churchill was First Lord of the Admiralty, and he was a strong advocate of the Gallipoli campaign, playing a pivotal role in its conception. The objective was to arrive at the Gallipoli Peninsula and take over Constantinople, but they were met with fierce resistance from the Turkish soldiers and an eight-month battle ensued with both sides suffering heavy casualties and great hardships. More than 8000 Australians and over 2700 New Zealanders died during the course of the campaign with casualties exceeding 25, 000. The objective failed disastrously, but it left a powerful legacy in both countries, and on April 25 we honor these Anzac legends and every serviceman/woman who came before and after them. The original Anzac Biscuits (known as tiles or wafers) were sent to the troops from wives' and women's groups as they kept well during transportation. They, along with bully beef, were part of the soldier's rations during WW1. They were a long life, hard tack biscuit that was used as a substitute for bread. Although, unlike bread these biscuits were very very hard, and some soldiers preferred to grind them up into porridge or soften them in their tea. Today Anzac Biscuits are manufactured commercially and sold in supermarkets and bakeries. If you walk into any shopping centre during April, you're sure to find a veteran selling tins of Anzac Biscuits as part of their fundraising campaign. The tins are always gorgeous, and they make great collector items. Anzac Biscuits are eggless and contain oats, flour, sugar, coconut, butter, golden syrup or treacle, baking soda and boiled water. Every family cooks them differently, but the ingredients generally remain the same. Some prefer a thin and crunchy biscuit while we prefer them crunchy on the outside and soft and chewy in the middle. My grandmother made them this way and today I'm sharing her recipe. Baking Anzac Biscuits on Anzac Day is a long-standing tradition, and a simple way to show respect. There's nothing better than coming home from the dawn service or the parade and warming up with a hot cup of tea and a batch of freshly baked Anzac Biscuits. If you'd like to bake a batch for yourself, simply click the link for the recipe card or right click on the photo below and save it to your computer. I hope this post explains why April 25th is so important to all Australians and New Zealanders, and I hope these biscuits bring some joy to your day! Lest we forget! PIN FOR LATER: Happy baking :)
Brown Butter Anzac Biscuits. This easy Anzac Biscuit recipe is chewy and oaty. Anzac biscuits are made with brown butter and honey or golden syrup for a perfect depth of flavour. These chewy homemade Anzac biscuits keep well, so are great to make ahead of time.
We all know that Anzac biscuits are a delicious treat, but the high-calorie count can be off-putting to many. This recipe will show you how to make Anzac biscuits low calorie version of this Australian favorite!
Crunchy on the edges and chewy in the middle, this delicious chocolate chip ANZAC slice is so quick and easy to prepare.
These easy ANZAC biscuits are golden, chewy and oh-so mouth-watering.
This ANZAC slice makes a delicious and filling snack and is a great addition for kids lunchboxes.
Recipe video above. The great Aussie Anzac biscuits!! Crispy and buttery, a beautiful deep golden colour with a toffee flavour. They will stay crunchy for a week and though they will soften, still fresh for another week!
These easy healthy Anzac biscuits are my spin on the traditional recipe that can be made crunchy or chewy and are also vegan.
Liv Wynne-Lewis, has reimagined the classic biscuit recipe as a gloriously sticky, sweet and chewy ANZAC caramel slice.
A traditional Australian/Kiwi cookie (biscuit) made healthier! These healthy Anzac biscuits are also gluten-free, vegan, and refined-sugar-free. They are oaty, coconutty, thin cookies with a crisp edge and they're absolutely delicious! My recipe calls for just 8 ingredients and takes about 20-25 minutes from start to finish!
If you are like me and enjoy your ANZAC Biscuits chewy, then give this recipe a try. These are a sweet, buttery, chewy oatmeal and coconut biscuits that have caramel notes from brown sugar and golden syrup. It is very hard to stop at just one. A bonus is that they are one of the easiest and quickest biscuits to make!