However, there was often a lag of two or three years between when a recipe became popular and when it was published in a cookbook. Reynolds said golden syrup was “absolutely essential” to Anzac biscuits – “don’t change it for honey, don’t change it for anything else”.
Anzac biscuits have long been associated with the Australian and New Zealand Army Cor (ANZAC) established in World War
The sensible wives and mothers knew that the biscuits would not keep long and because of the war rationing, eggs were not always in ready supply.”
During World War I, wives and mothers began sending the biscuits to soldiers at the front, and they became known as ‘Red Cross biscuits’ or ‘soldiers’ biscuits’.
These golden cookies are also often the first recipe that a lot of Aussie and Kiwi kids learn to bake.
They range from super-chewy to mega-crisp. They’re buttery, with the smoky warmth of golden syrup and the fragrance of coconut and oats throughout. They’re totally delicious, and perfect to dunk into a cup of tea or coffee (whether it’s been perked up with a splash of rum or not).
It’s a popular myth that they’re called Anzac biscuits because they were shipped to the Anzac soldiers during the war. However, while it’s true that they travel excellently and don’t contain any ingredients that easily spoil, the name “Anzac biscuits” didn’t meet up with these buttery, oaty cookies until the 1920s. In reality, the biscuits were more often made at home to sell for fundraising, or to serve at fetes and other events held to raise money for the war effort, and it’s this connection between the biscuits and the war that led to the use of the name “Anzacs”.
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