What’s in a name? The do’s and don’ts of Anzac biscuits
17 April, 2020
The Humble Anzac Biscuit
The debates about Anzac biscuits have been continuing for over 100 years now, with these tasty treats having their origins back to World War I. Chewy? Crunchy? Everyone’s got their preferred way to enjoy these tasty treats. But over recent years, the Australian Government’s Department of Veterans’ Affairs has had to get tough on protecting the word ‘Anzac’ and, as part of this important work, getting strict on what can and cannot be called an Anzac biscuit. Anzac biscuits are the only commercially approved use of the word ‘Anzac’ and respecting the heritage of these biscuits is vital.
Anzac biscuit rule #1 – the name
First and foremost, Anzac biscuits are definitely just that – biscuits. Never, ever cookies. According to the DVA, cookies has “non-Australian overtones” and is not to be used. You can call it an Anzac slice though!
Anzac biscuit rule #2 – the shape
Anzac biscuits are usually cooked in a round shape and the DVA discourages the use of novelty shapes. For home bakers, this is great news as there’s no messing about with cookie cutters. All you need is a baking tray, a spoon and your hands to shape the dough into small balls, which you can gently flatten, and you’re good to go.
Anzac biscuit rule #3 – be cautious on the add-ins
To be called Anzac biscuits, the recipe should not substantially deviate from the traditional mix. This means no adding in extras like sultanas, raisins or choc-chips. This doesn’t mean you can’t add your own twist, but it shouldn’t stray too far from the original. Deviations that are considered ok include substituting honey for the traditional golden syrup and sandwiching two Anzac biscuits with a buttercream filling. Some bakeries are also adding things like native spices including wattleseed or replacing rolled oats with rolled quinoa for a gluten-free friendly version. Substitutions to make Anzac biscuits suitable for those who are gluten or lactose intolerant is ok, but ingredients that substantially change the taste are not acceptable.
Ready to get baking?
The traditional Anzac biscuit recipe is super easy and you can source everything you need with a quick jaunt to Woolworths, just above the Chatswood train station. The basic ingredients are rolled oats, sugar, flour, melted butter, golden syrup, boiling water and bicarbonate soda. Desiccated coconut is often included in recipes too, but is not strictly traditional. The mix can easily be brought together by hand, requiring no fancy baking equipment beyond a bowl, wooden spoon, baking tray and oven, making Anzac biscuits an easy afternoon baking activity for something quick to enjoy with a cup of tea. You can find plenty of recipes online or in many cookbooks, but for a good base, you can’t go past the Australian War Memorial’s Anzac biscuit recipe.
