Anzac Biscuits - Original Recipe Soldiers' (Oat) Biscuits

Australians recognize 25 April as a day of national remembrance.

3d ago

In 1915 Australian and New Zealand soldiers formed part of the expedition that set out to capture the Gallipoli peninsula. They landed on April 25 and met fierce resistance from the Ottoman Turkish defenders. The campaign dragged for eight months and 8,000 Australian soldiers died in the campaign. Tens of thousands of British, French, Turkish and Arab soldiers died in the campaign with the Ottoman Empire winning in the end.

25 April soon became the day on which Australians remembered the sacrifice of those who died in war. The Australian and New Zealand forces left a powerful legacy - what became known as the "Anzac legend". Anzac Day today includes the remembrance of all Australians and New Zealanders killed in military operations.

According to the Australian War Memorial, soldiers at Gallipoli ate hardtack biscuits as a nutritional substitute for bread which did not go mouldy but were rather unpalatable objects.

However, Red Cross Biscuits or Soldiers' Biscuits during WW1 assisted many fundraising efforts on the home front and were included in Australian comforts fund parcels. Golden syrup replaced eggs, the extra sweetness tasted good, and most important of all, ensured the biscuits kept well.

Making Anzac biscuits is one tradition that Australians use to commemorate Anzac Day. Everyone has their favourite recipe and there are countless arguments over whether they should be served crunchy or soft.

Adelaide Hills Foods has tried to make an authentic biscuit from the WW1 era. These are the ingredients: Oats (32%), Wheat flour, Butter (Cream (Milk) Salt), Sugar, Golden Syrup, Water, Sodium Bicarbonate. Eating them provides a nice crunch on the outside and a soft centre. The golden syrup flavour does make them delicious.

Ode of Remembrance

They shall grow not old, as we that are left grow old; Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning we will remember them. Lest we forget.

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Comments (8)

  • That was a very nice article! The cookies do sound good.

      3 days ago
    • They were the best Anzac biscuits I've ever had. Most are too chewy or too sweet. We aren't allowed to call them cookies as John mentioned above.

        2 days ago
  • Very interesting post! Thanks for sharing it.

      3 days ago
  • Thank for the history lesson, and for inspiring me to try something new. I found this recipe, does it sound like a good one ( It adds flaked coconut, is that okay? It also says that golden syrup (not something easily found in the States) can be approximated by a combination of one part molasses to three parts honey. I think I'll be doing a bit of baking today. :)

      3 days ago
    • That’s a great recipe. Coconut is used a lot these days and makes a crunchier biscuit. I think more sugar is used nowadays and I personally find them too sweet.

        3 days ago
    • I'll give them a try, then. My husband is a big fan of oatmeal cookies, so he'll probably be pleased. :)

        3 days ago
  • Thanks for this, Margaret. I discovered rather recently the recipe is commercially regulated - fines apply if you try and sell ANZAC biscuits with a twist. Which is fair.

      3 days ago