ANZAC biscuits were born of necessity during World War I, when wives and mothers back home baked sturdy treats to send to their soldiers serving in Gallipoli and the Western Front. Made without eggs, which were scarce in wartime, and using oats, coconut, flour, and golden syrup, they survived the long sea voyage remarkably well — and the name ANZAC, honouring the Australian and New Zealand Army Corps, became a protected symbol of remembrance that these biscuits carry to this day.
What makes them great is that irresistible chew: golden syrup and butter give them a soft, toffee-like centre with crisp, craggy edges, while oats and coconut add rustic texture. They’re simple, sturdy, and endlessly snackable, as perfect with a cup of tea on Anzac Day as they are in a lunchbox any other day of the year.
