An­zac bis­cuits

Central and North Burnett Times - - AROUND TOWN -

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.

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