WORDS AND IMAGES JULIE LE CLERC
For the Love of ANZACs
For any Kiwi, ANZAC biscuits are more than just a recipe; they’re a valued piece of our heritage. As we know, they got their name when they were originally created to send to soldiers of the Australian and New Zealand Army Corps (ANZAC), who fought valiantly in the First World War. Interestingly, even larger quantities of these oaty treats were baked and sold at community fairs, galas, parades and other public events at home, to raise funds for the war effort. This connection to the troops serving overseas earned them the nickname ‘soldiers’ biscuits’.
ANZAC biscuits – always a biscuit, never a cookie, as this American term doesn’t do credit to their Antipodean story – remain steadfast in our collective baking repertoire. These humble biscuits carry with them the weight of tradition and remembrance. Baking them is like a heartfelt tribute to the shared history between New Zealand and our Aussie neighbours, and a reminder to never forget the sacrifices made by ANZAC soldiers.
Made with simple pantry staples of oats and flour, and bound with golden syrup, ANZAC biscuits have a rustic charm that reflects the resourcefulness of those who first baked them. These biscuits had to be simple and hardy enough to withstand the long journey to the front lines, while still being tasty enough to share as a heartfelt gift from home. The absence of eggs, due to wartime shortages, gives them their distinct chewy-crisp texture, a characteristic that makes them so satisfying to bite into.
Beloved by generations, ANZAC biscuits appeal to young and old alike. They’re perfect with a cup of tea or coffee, to enjoy as a snack, or share at gatherings on ANZAC Day, where they take on a more solemn significance as we commemorate all those who lost their lives in war and honour returned servicemen and women, as well.
While the traditional recipe is treasured, these days a range of modern variations may appear in Kiwi kitchens. Some bakers add a touch of ginger for spice, drizzle chocolate on top, sandwich them together with icing for a fancier take, or even turn them into a slice. Yet no matter how they’re adapted, the essence of the ANZAC biscuit – a humble, wholesome, lovingly made treat – remains intact. The smell of them baking fills the kitchen with warmth, nostalgia, and a sense of connection. For us, they’ll always be more than just a biscuit; they’re a reminder of resilience, camaraderie, and the enduring power of sharing something made with love.
ANZAC BISCUITS
This is my recipe that I’ve been making for the past 30 years. While I’ve tweaked it a little over this time, it’s probably not too different from other authentic versions. By simply adjusting the cooking time and/or the thickness of the biscuits, you can make them exactly the way you like them – thin and crisp or thick and chewy.
Makes 26–28
100g butter, cubed
2 tbsp (50g) golden syrup
½ cup (100g) caster sugar
¼ cup (50g) soft brown sugar
1 cup (100g) rolled oats
1 cup (80g) fine desiccated coconut
1 cup (140g) plain flour
1 tsp baking soda
2 tbsp hot water
Preheat oven to 180°C (160°C fan bake). Line 2 baking trays with baking paper.
Put butter and golden syrup in a large pot to melt over medium heat. Remove pot from the heat. Add sugars, oats, coconut and flour and stir to fully combine.
Put the baking soda in a small bowl, add hot water and stir to dissolve, then add to the pot and stir to thoroughly combine.
Roll mixture into tablespoon-sized balls and place, about 5cm apart, onto prepared baking trays. Press down on each ball to flatten by half.
For softer, chewy biscuits, bake for 12 minutes, swapping trays around half way through, until golden brown. Bake for 3–5 minutes or longer if you prefer crispy biscuits.
Allow to cool for 5 minutes on the tray to firm, then transfer to a wire rack to cool completely.
Stored in an airtight container at room temperature, ANZAC biscuits will last well for up to two weeks.
