Anzac biscuits date backto the First World War and were eaten by troops on the shores of Gallipoli and fields of Flanders.
They were originally known as Anzac wafers or tiles or soldiers’ biscuits.
Due to their longer shelf-life, Anzac biscuits were given in place of bread in soldiers’ rations.
Soldiers were known to ground the biscuits into a type of porridge to make them more palatable.
Concerned the troops were not getting enough nutrition and knowing oats had high nutritional value, Australian women used the recipe for Scottish oatcakes as a base and developed what is now known as the Anzac biscuit.
Ingredients including oats, sugar, flour, coconut, butter, golden syrup and bicarbonate soda were used because they could withstand the long journey to the troops.
Eggs were not used because they might spoil the biscuits before they reached troops.