Posted by: nancycurteman | September 8, 2012

Fun Author Day with Crunchy Australian Anzac Biscuits

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Here’s a little history of a tasty treat attendees at my Fremont Library Fun Author’s Day  will sample.

The crunchy Anzac biscuit was first baked by women on the Australian and New Zealand home fronts and sent across the sea to their soldiers. Originally named “Soldiers’ Biscuits” and containing just flour, sugar, milk powder and water, these simple biscuits were made to endure the journey at sea. It is said that the women back at home in WWI wanted to make biscuits for the men at war, as they were concerned they weren’t eating well. But as the country was on rations, the women had to make them without eggs. Anzac biscuits were said to provide great sustenance for soldiers fighting in the trenches.

The ANZACs (Australian and New Zealand Army Corps) were soldiers serving in Gallipoli during WWI. The term originated at that time, but is now used as a general term for Australian and New Zealand soldiers.

ANZAC Day is a national holiday in Australia and New Zealand celebrated annually on April 25. It is a joint public holiday to commemorate the Gallipoli landings during WW1 It also commemorates all who’ve died in war fighting for the two countries.

All Australians know and love Anzac biscuits. Today the biscuits are more of a treat with the addition of butter, golden syrup and desiccated coconut. Now the well-loved biscuits are eaten all year round in Australia and New Zealand, and are often described to visitors as being a traditional food.

In Australia and New Zealand cookies are called “biscuits.” The word Anzac is a protected phrase, and can’t be used freely. The authorities in Australia have granted an exception for Anzac biscuits, on the proviso they are never marketed as Anzac cookies, only biscuits.

More about Australia:

Aboriginal Pride: Topsy Smith and Walter Smith
Topsy Smith: Australian Pioneer Woman
Uluru and the Anangu Tribe
Australia: The Mystery of the Arrerente People

Australian Ale: Find Some of the Best at Sydney’s Lord Nelson Brewery House


  1. Looking good! I’m guessing I’d have had trouble with the old recipe, but the new one looks mighty tasty.


    • Come try it on September 29th from 11:00 to 12:30 at my Fremont Library Author’s event.


      • Sounds delicious. I’ll be there.


      • Great Evelyn, Looking forward to seeing you there.

        Nancy Curteman Global Mysteries


      • I like this concept of an Author’s Day. I’ll be there.


      • yes


  2. One of my favorite cookies is Scottish shortbread . . . just flour, butter, and sugar. And they are melt in the mouth delish.

    So, I expect I would like this simple Aussie biscuits a bunch.


    • Sometimes the simplest recipes are the tastiest and healthiest.


  3. The Dardanelles, a long narrow strait dividing the Balkans (Europe) along the Gallipoli peninsula from Asia Minor. It is a narrow strait in northwestern Turkey connecting the Aegean Sea to the Sea of Marmara. It is one of the Turkish Straits, along with its counterpart the Bosphorus. Istanbul is located on the Bosphorus which connects Sea of Marmara to the Black Sea. This is an international waterway with shipping traffic to interior of Asia. There is also a high volume of oil shipping through the Bosphorus and Dardanelles. Istanbul was the eastern terminus of “The Orient Express” which traveled from Paris. It’s service was halted in 1977. I traveled on the Orient Express in 1957, while in Europe; it was luxurious in style and comfort. I have often desired to travel the entire route from Paris to Istanbul or reverse. It really was a train of mystery as many different nationalities traveled. One can imagine the intrigue that could have been on this train.


    • Larry, What a great geography and history lesson. You are so fortunate to have travelled on the Orient Express before its service was halted.


  4. Larry, I look forward to seeing you at my Author’s Day. It will be a party.


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