Blog
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Australian Food
25 / 04 / 2008
Today is Anzac Day which means its time to bake off some Anzac Biscuits. My Anzac Biscuit recipe features wattleseed, which brings a coffee, hazelnut and chocolate flavour to the traditional Anzac biscuit.
Anzac biscuits are most certainly the national biscuit of Australia. The heritage of Anzac biscuits date back to the First World War, where on the 25th of April 1915 Australian and New Zealand soldiers landed at Gallipoli. Anzac biscuits (or Soldier’s Biscuits as they were originally known) were sent by women back in Australia who were concerned about the nutritional value of the food being supplied to their men by the army. The ingredients for Anzac biscuits were originally rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water.
If you don’t have time to bake off a batch, then you can try and find a tin of Emu Bottom Anzac Biscuits with Wattleseed. These are available at most gourmet stores and are regularly served onboard Qantas flights throughout Australia, especially on Anzac Day.
