Today I will be sharing with you a biscuit recipe with a little bit of history attached….
Image courtesy of Google
April 25 is known as ‘Anzac Day’ in Australia and New Zealand. Anzac Day is a day of national remembrance which was originally to pay respect to the members of the Australian and New Zealand Army Corps (ANZAC!) who fought at Gallipoli during World War 2 however, this has now been extended to remember those who have served in war zones across the decades. Anzac Day is similar to the British Remembrance Day on November 11 in that it features a dawn service, the last post and poppies.
Anzac biscuits are sweet oaty biscuits that came about in World War 1. The biscuits were originally sent my wives and girlfriends to the soldiers on the front as they kept well and would not spoil in transport. The biscuits do not contain any eggs, this was because not only was there a shortage of eggs during World War 1 but also so that they would not go out of date quickly.
I last remember making Anzac biscuits when I was a young child living in Australia; I must have been about 4 years old. My Dad and I were making them for my Mom. Anyone that knows my Dad will know he is accomplished at many many things but he is not particularly a chef. Not only did we not grease the baking sheet sufficiently, we also spaced the mounds of biscuit dough too close to each other. The result? One big baking tray sized cooking that was well and truly stuck to the baking tray! None of that mattered though as my Mom was pleased we had gone to the effort and I always enjoy spending precious moments with my Dad.
My effort yesterday was a little bit more successful using a BBC Good Food recipe however, I think I was a little bit heavy-handed on the baking soda!
I have packaged up the biscuits in a tin and hope that, like the original recipe, they will last long enough to give to my parents at the weekend.