The sweet Anzac biscuit is a modern invention, not a wartime relic
In short: We often imagine Anzac biscuits being baked for soldiers in the trenches of World War I. However, historical evidence suggests the sweet, coconut-filled treat we recognize today didn't actually exist until the 1920s, emerging long after the Great War had ended.
While much mythology surrounds the Anzac biscuit, food and military historians suggest the recipe evolved significantly after the First World War. Research into early 20th-century cookbooks reveals a shifting culinary landscape. For instance, the 1919 edition of 'Auburn Methodist Tested Recipes' contains no mention of Anzacs at all, suggesting the biscuit had not yet entered the common culinary lexicon.
The transition began in the 1920s, as the recipe became part of day-of-remembrance traditions. A 1923 recipe from the 9th edition of 'Auburn Methodist Tested Recipes', submitted by Miss Albiston, shows an early version of the biscuit. While similar to modern versions, this 'Anzac' was categorized under cakes and notably lacked the coconut that defines the contemporary version.
By 1939, the recipe had matured into a more recognizable form. Amy Schauer’s 8th edition of 'The Schauer Cookery Book' provides a blueprint for a more robust biscuit. This version introduced coconut and used a specific ratio of ingredients, including one cup of coconut, one cup of rolled oats, and one cup of sugar. Preparing these required precision with period-specific measurements: in Australia and New Zealand at the time, a 'cup' was approximately 227 mL, and an Australian tablespoon measured 20 mL.
The technique also required care; the 1939 method involved dissolving golden syrup in hot water with bicarbonate of soda until foaming, then mixing it into the dry ingredients. Because these biscuits burn easily, they were traditionally baked in a very slow oven—around 300ºF—for 8 to 12 minutes.
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Sources
- Summary by Intellect · source: 1939 Anzac Biscuit Recipe - Glen And Friends Cooking - How To Make Anzac Biscuits
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