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Tomorrow is Anzac Day. A national day of remembrance in Australia and New Zealand that broadly commemorates all Australians and New Zealanders “who served and died in all wars, conflicts, and peacekeeping operations” and “the contribution and suffering of all those who have served.”
It’s also a time when we make Anzac biscuits (these are NEVER to be called cookies). You can make these any time of year but they always seem more special on the 25th April.
A little history of the Anzac biscuit (thanks to Sky News, you can read the whole thing here)
The first known Anzac biscuit recipe appeared in The War Chest Cookery Book, which was published in Sydney in 1917, but this recipe was for a cake, not a biscuit.
It is said that biscuits with a similar recipe to the one we knew today appeared in magazines under different names, sometimes called “Rolled Oat Biscuits” or “Soldier’s Biscuits”. The current name only came about after the legendary ANZAC Gallipoli Campaign.
Anzac biscuit recipes, in the form we know them today, began appearing in cookbooks in the 1920s. They were sometimes called “Anzac crisps” or “Anzac crispies” (but not “Anzac cookies”) in reference to their hardness. The earliest recipe for these “crispies” found to date is from a New Zealand cookbook published in 1921.
There’s hundreds of recipes out there but I’m sharing the recipe I’ve made for years. We also now make the Anzac biscuit recipe in the Thermomix Everyday Cookbook but this one is my favourite.