24 April 2011
Posted in Sweet things
April 24, 2011
Australians and New Zealanders will be celebrating their public holiday on April 25, in tribute of Anzac day (Australian and New Zealand Army corps); a commemoration of our soldiers back in World War 1 that fort on the shores of Gallipoli and the western front.
The original hard soldier's biscuit were rationed to the troops during this war period, because this large biscuit was known to last much longer than the usual rations of bread. Back home, the women connected to the soldiers had then learnt of this somewhat tough biscuit and they had concerns of its nutritional value. Here, the biscuit was reinvented by the ladies by adding rolled oats; a high nutritional ingredient that was adapted from the Scottish oatcakes. The biscuit was then called the Anzac biscuit.
Ingredients of oats, sugar, flour, coconut, butter, golden syrup and bi-carbonate of soda could withstand the long ship journey to reach the troops on shore. The eggs were omitted as the binding agent for the biscuit so to give it a much longer shelf life.
Here I have made my Anzac biscuits with a touch of delicacy, instead the thicker tougher version of the biscuit.