The Anzac biscuit is a sweet biscuit made using rolled oats, flour, sugar, butter, or margarine. It also uses golden syrup, baking soda, boiling water, and desiccated coconut. This snack is popular in Australia and New Zealand.
For a long time, Anzac biscuits were synonymous with the Australian and New Zealand Army Corps (ANZAC), which was founded during World War I. American would likely refer to these as cookies since they are sweet treats.
The original Anzac biscuit is the thicker, crunchier variety. Over time, the original recipe has been modified by cooking variations for less time, making them chewier, or adding more sugar so they’re crispy.
About Australian Anzac Biscuits
In an Australian publication, the War Chest Cookery Book, the first known recipe for something called “Anzac Biscuits” appears. Still, this recipe was for a different biscuit rather than what we know as the Anzac biscuit. The same book also included the first two biscuit-like recipes for modern Anzac biscuits, called “Rolled Oats Biscuits” and “Biscuits.”
According to some sources, the recipe depends on the preferences of the cook. For instance, some bakers prefer to sell chewy biscuits. To do this, they shorten the baking time to 15 minutes to make chewy Anzac Biscuits, swapping the trays after eight minutes. These biscuits are kept in an airtight container for up to two weeks at room temperature.
Today, Anzac biscuits are commercially manufactured for retail sale. Such biscuits are still used as a fundraising item for Royal New Zealand Returned Services Association (RSA) and the Returned and Services League of Australia (RSL) due to their historical military connection with the ANZACs and Anzac Day.
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