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That means the addition of non-traditional ingredients like chocolate or fruit, or crafting them in a novelty shape is out.
Past examples have included “Anzac muffin”, “Anzac cheesecake” and “Anzac sandwich”.
What are the exceptions to the rule?
Anzac biscuit recipes posted on personal social media accounts, or that are included in cookbooks with other recipes, also fall out of the scope of the regulations.
What’s the history of the Anzac biscuit?
It’s likely the recipe was developed in both countries at the same time, when cooks used golden syrup as a binding agent amid an egg shortage sparked by farmers going to war.
A 1918 advertisement in a regional Victorian newspaper also appeals for empty treacle and golden syrup tins in which to send biscuits — “the sweets our boys long for”.
An early iteration of the Anzac biscuit was included in the Australian War Chest Cookery Book in 1917 Credit: National Library of Australia
Anzac biscuit recipe
Ingredients:
- 2 tablespoons of butter or margarine
- 2 tablespoons golden syrup
- 1 teaspoon of bicarbonate of soda dissolved in 2 tablespoons boiling water
- 1 cup of rolled oats
- 1 cup of desiccated coconut
- 3/4 cup of brown sugar
- 3/4 cup of plain flour
Method:
- Heat oven to 160C.
- Melt butter (or margarine) and syrup.
- Add dissolved bicarbonate of soda and water.
- Mix dry ingredients in a bowl, add the liquid mixture and stir.
- Place small balls of the mixture (about 1 teaspoon) onto a greased tray.
- Bake for 20 minutes or until lightly brown.
- Lift biscuits onto a cake cooling rack and wait for them to cool.
Additional reporting by Australian Associated Press