Perusing cooking magazines and found a recipe for ANZAC bisquits from WWl, when there was a shortage of eggs. They looked scrumptious, much like Florentine cookies. I loved the story behind them, so it's just curiosity if anyone in AU or NZ still makes them.
We love our Anzac bickies in Oz. I'm not sure if the younger generation still bake or buy, but for my kids they were a staple lunchbox snack. They can go rock hard or stay chewy . I find them hit or miss when I bake. I used to smear a light coating of melted chocolate on the bottom too. I use the recipe from the Australian Women's Weekly.
Alternatively, our Country women's association compile wonderful recipes used by country (rural) ladies. Given the vast distances here from farm to shop a lot of these recipes were inventive and 'make do'. A back to basics style of cooking which is sadly missing nowadays.
Golden Syrup- yum!!
AI make these all the time. They are delicious, my kids love them.
Please don't do what my Mum used to do - which is add sultanas to the mix. BLERCH!
People will usually have a preference as to how they like their Anzacs - chewy or crunchy. Personally I like chewy, and those crunchy crazies are just wrong. :)
As far as how to get chewy consistently every time - it's actually a bit hit and miss for me!
Yummy - love these biscuits. I make them occasionally.
Nice to read these posts. It intrigued me as the article said that the soldiers could carry them in their packs and have 'em for snacks. Love food history like that.
ANZAC is the name given to the Australian and New Zealand Army Corps soldiers.
I love both cheewy and hard ones. I find it depends on the recipe how they turn out. As I like both I never look at the different recipes too closely to work out the difference.
MB these are also a common biscuit in the bakery section of our supermarkets as well.
DELICIOUS and good for your heart as they have oats!!!!!!!