The Biscuits That Tell a Story: ANZAC Day Baking

Today is ANZAC Day, and as always, I’ve marked the morning with a batch of classic ANZAC biscuits. There’s something so grounding about baking these humble, golden biscuits on a day of remembrance like this. They’re simple, hearty, and filled with history—and sharing them with friends and family makes today feel extra meaningful. 🌺🌹

The National Army Museum Te Mata Toa reminds us that the original ANZAC biscuit was made with just a few pantry staples: rolled oats, sugar, flour, butter, and golden syrup. Eggs were left out so they’d keep longer, making them suitable for shipping across seas. These biscuits weren’t just nourishing—they were resilient, just like the people they were made for.

It’s believed some biscuits were sent to soldiers on the front lines at Gallipoli, connecting the home front to the battlefield in a way that’s hard to forget. Baking them today brings that legacy into our kitchens, one tray at a time.

While some ANZAC biscuits may have reached soldiers overseas, the majority were actually sold at home—at fetes, parades, and community fundraisers. They were affectionately known as “soldier’s biscuits” and helped raise millions for the war effort through local Patriotic Funds. It’s such a beautiful example of everyday people doing what they could to support something bigger than themselves.

“Biscuits! Army Biscuits! Consider the hardness of them. Remember the cracking of your dental plate, the breaking of this tooth, the splintering of that.”

(Ormond Burton, from “The ANZAC Book”)

Traditionally, these biscuits are crisp and firm—designed to last. And while there are many soft or modern versions these days, today I’m sticking with the classic: crunchy, golden, and faithful to their origin.

They’re made with ingredients most of us already have in the pantry, and they come together quickly. That’s part of their appeal—they’re modest and easy, yet they carry such emotional weight.

Recipe Card

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🌹🍯🌾🫖💛🍪🌹

Classic ANZAC Biscuits

• Servings: Makes about 20
• Prep Time: 10 mins
• Cook Time: 15 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

Golden, crunchy, and rich in history — these traditional ANZAC biscuits are a timeless Kiwi favourite, especially on ANZAC Day. Simple, delicious, and full of meaning.

Tip: For a chewier biscuit, slightly reduce the baking time. These biscuits store well in an airtight container for over a week. Recipe Credit: This ANZAC biscuit recipe is based on the traditional version from the Edmonds Cookery Book, a much-loved classic in many New Zealand kitchens. I’ve used brown sugar for extra flavour, but otherwise kept it true to the original.

Ingredients

• 1 cup rolled oats
• 1 cup plain flour
• 1 cup desiccated coconut
• ¾ cup brown sugar (or white sugar)
• 125g butter
• 2 tbsp golden syrup
• ½ tsp baking soda
• 2 tbsp boiling water

Directions

1. Preheat: Heat oven to 160°C (320°F) and line a baking tray with baking paper.
2. Combine: In a large bowl, mix the oats, flour, coconut, and sugar.
3. Melt: In a small saucepan, gently melt the butter and golden syrup together over low heat.
4. Activate: In a cup, dissolve the baking soda in boiling water. Stir into the butter mixture (it will foam up).
5. Mix: Add the wet ingredients to the dry and stir until a sticky dough forms.
6. Shape: Roll tablespoons of dough into balls, place on tray, and flatten slightly.
7. Bake: Bake for 12–15 minutes or until golden. Leave to cool on the tray before transferring.

Nutrition

Per Serving: 130 calories; 6 g fat; 17 g carbohydrates; 1.5 g protein; 8 g sugar.

They shall grow not old, as we that are left grow old:

Age shall not weary them, nor the years condemn.

At the going down of the sun and in the morning,

We will remember them

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📌 Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet