ANZAC biscuits, first called Soldiers’ Biscuits, were made by Soldiers’ wives, mothers and girlfriends during WWI. This was in an effort to make sure they were getting enough nutrients because food was transported on ships of the Merchant Navy. Food had to stay edible for over two months, the ships could not travel much faster than that and most didn’t have refrigerated facilities.
A Scottish recipe using rolled oats was the basis. Women came up with the ANZAC recipe using ingredients that did not easily spoil. Eggs were not readily available at the time because many farmers joined the services, so treacle or golden syrup was used to bind the ingredients.
To this day the biscuits are still made in abundance and are loved by many – even being sold in stores. With ANZAC day approaching fast and most traditional events cancelled, you can remember the men and women who sacrificed so much for us by giving a go at baking the biscuits yourself. This particular recipe is brought to you by Major David Hopgood and his wife Cath, who is a professional chef. They have created a cookbook that commemorates the Soldiers, provides you with history on WWI and has delicious, traditional recipes of the time.
- 1 cup flour
- 1 cup rolled oats
- ¾ cup brown sugar
- 1 cup coconut
- 125g butter
- 2 tablespoons golden syrup
- 2 tablespoons water
- 1 teaspoon bicarbonate of soda
- Preheat oven to 180 °C/160 °C degrees fan-forced.
- Stir through flour, oats, sugar and coconut in a bowl.
- Combine the butter, golden syrup and water in a saucepan and heat until the butter melts. Remove from the heat and stir in the bicarbonate of soda. (Hold saucepan over the bowl of the flour mix in case it flows over as the bicarbonate of soda bubbles up).
- Pour the butter and syrup mixture in with dry ingredients and mix until it comes together as a dough.
- Roll dough into small balls and place onto a greased tray ensuring that they are evenly spaced. They can be pressed down gently with a fork.
- Bake the biscuits for about 15 minutes, or until golden brown. Remove from oven and allow to cool.
About the Author
Major David Hopgood is a local current serving Infantry Officer in the Australian Army. Together with his wife Cath; who is a local teacher/professional Chef, they pursue their interests in food, travel and military history and run successful culinary battlefield tours. David was a contestant on Channel Seven’s My Kitchen Rules. This cookbook combines David and Cath’s love of food and military history.
About the Book
More than just a cookbook! This is a culinary journey through the period when the Anzac legend was born.
This cook book showcases the hearty style of cooking evocative of the time, and presents simple, traditional recipes with a modern twist. Featuring a combination of classics like Anzac Biscuits, Turkish Delight and Osso Bucco Potato Pie together with appealing recipes like ‘Roo Tail Stew and Herb Damper and Harissa Spiced Lamb Backstrap Salad, this is a collection of delicious recipes influenced by the era and wartime locations of the Great War.
Combined with a brief history of the contributions of the Anzacs, this cook book commemorates and honours our WWI soldiers.
WORLD WAR 1 COMMEMORATIVE COOKBOOK
A culinary journey through our military history
Get yourself a copy and support wounded veterans. All their (Cath & David’s) Profits go to Soldier On.