ANZAC biscuit

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ANZAC biscuit without coconut flakes

ANZAC Biscuit is a hard-baked oatmeal and desiccated coconut biscuit that is traditionallymade and consumedin Australia and New Zealand .

history

Both countries claim to have invented the ANZAC biscuit first. What is certain, however, is that this type of biscuit was baked by women from both countries during the First World War in order to raise money for war support by selling them. 6.5 million pounds are said to have been earned from the sale of the biscuits at the time. The first recipe for the ANZAC Biscuit published in a recipe book came from the 8th edition of the St Andrew's Cookery Book , from 1919 and was published in Dunedin New Zealand. It was not published until two years later in an Australian recipe book.

The name " ANZAC " was an abbreviation for " Australian and New Zealand Army Corps ", which was formed in 1915 from the armed forces of both countries to support the soldiers of the British Empire in the First World War.

myth

In Australia and New Zealand the myth persists that the ANZAC Biscuit were sent to the troops of both countries that fought against the Turks in the Battle of Gallipoli and suffered a severe military defeat in April 1915, in which around 8500 Australians and 2,779 New Zealand soldiers were killed. In the soldiers' provisions, however, there were other biscuits that were considered rock hard and were known to break teeth. The biscuits were also called " ship's ANZAC biscuit " ( ship's biscuits ).

After the Gallipoli defeat, the forces of New Zealand and Australia became known as ANZACs, and the name acquired national meanings in both countries. In New Zealand, the name was even protected by law in 1916. After World War I and the establishment of a National Day of Remembrance for April 25th, known as ANZAC Day , the cookie was linked to Remembrance Day among the population.

recipe

The ANZAC biscuit dough consists of 1 cup each of oat flakes , desiccated coconut and sugar , plus 3/4 cup of wheat flour , 2 tablespoons of butter , 1 tablespoon of syrup and 1 teaspoon of sodium hydrogen carbonate , dissolved in 2 tablespoons of boiling water as a leavening agent. The melted butter is mixed with the leavening agent and syrup. Only then are the other ingredients mixed in. The dough is baked in small portions on a greased tray at moderate oven temperatures. Alternatively, the dough can also be made without grated coconut.

Individual evidence

  1. ^ History of ANZAC Biscuits . Anathoth Farm , accessed April 6, 2016 .
  2. ↑ a b Traditions & Rituals - Anzac Biscuits . Ministry for Culture & Heritage , accessed April 6, 2016 .
  3. ^ ANZAC Day - Introduction . In: New Zealand History . Ministry for Culture & Heritage , accessed April 6, 2016 .
  4. ↑ a b Ormond Burton : The Real ANZAC Biscuit Story . National Army Museum , accessed April 6, 2016 .
  5. ↑ Anzac biscuit recipes . Australian War Memorial , accessed April 6, 2016 .