There are a lot of culinary histories, products and dishes consumed in the world – and, between them, is the history of Anzac biscuits. They were born, it seems, in Scotland, and from there were taken by emigrants from Australia and New Zealand.
But became famous in World War I, when were part who soldiers ration who formed the expeditionary military body came from Australia and New Zealand, the body that originally fought at the Battle of Gallipoli. Hence their name – Anzac, short for Australian and New Zealand Army Corps. There is even a small rivalry paternity these biscuits between New Zealand and Australia, both claiming the primacy.
Because biscuits contained no eggs, their life was very large and could be consumed after a year of preparation; moreover, sea transport was easy, enduring difficult conditions that such a journey assumed.
Initially, the biscuits were prepared in Australian and New Zealand households, where they were dispatched to spouses, children, brothers who were thousands of miles away and engaged in battles on the European front. Beyond that were a consistent food, lasting, the biscuits wore a personal message too, sentimental, that of families at home, who were thinking about them and expecting them to return from the battlefield in good condition.
Sent in large quantities, biscuits were officially integrated into soldiers’ rations. In the battles at Gallipoli, where the ANZAC body suffered great losses, was born the legend, but has been adopted the Anzac for these biscuits, biscuits originally called soldier’s biscuits.
They become a symbol of the soldiers sacrifices from ANZAC body, but also of the permanent link between those on the front and their families. At the end of the war and beyond, in ceremonies to honor the fallen soldiers on the fronts in Europe, Anzac biscuits are a means of remembrance and spiritual connection over time, especially on the day of April 25, the day of the ANZAC body.
If this is, in general, biscuits Anzac story, here’s their recipe:
Two dozen Ingredients: 1 cup of oatmeal; 1 cup flour; 1 cup grated coconut; 1 cup sugar; 8 teapoons butter; 2 teaspoons sugar or corn syrup; 2 teaspoons water; 1 teaspoon baking soda.
Method: Heat the oven to a temperature of 100ºC. Place in a large bowl oatmeal, flour and coconut and mix them. Put the butter, syrup and water in a small saucepan and heat over low heat until butter is completely melted, stirring all the ingredients. Take the bowl from heat and add the baking soda.
Then put this mixture over the dry ingredients and use a spatula or a fork to blend everything. Spread the composition in a tray greased with fat and place in the oven for 12-18 minutes. The less biscuits are left, are softer, if they stay longer in the oven, they will be more crispy. Enjoy!