For over a century the humble ANZAC biscuit has been a much-loved part of Kiwi and Aussie life. From sustaining troops in WW1 to filling today’s school lunchboxes, the simple oat recipe has been loved by generations. While the biscuit itself is relatively basic, The Weary ANZAC’s biscuits are unique in taste due to the much larger volume of oats and ‘Top Secret’ method of mixing and baking that creates a caramelised taste, and distinctive crunch that morphs into chewiness.
The basic ingredients for ANZAC biscuits are rolled oats, sugar, flour, margarine, and golden syrup (not eggs) used as a binding agent. This makes them not only nutritious and full of LOW GI (oats are low glycaemic index) energy but also makes them long-lasting. The ANZAC biscuit came to the fore when tins of the tasty morsels, baked at home by soldiers' wives, mothers, and sisters, were sent in care packages to soldiers, who became referred to as ‘diggers’ in the trenches of WW1.
The history of the ANZAC biscuit is as rich as the taste. Originally called Soldiers or Army biscuits, they were still edible after months of transport halfway around the world on ships without refrigeration because no eggs or butter is used in the recipe. Only years after the landing of ANZAC Forces at Gallipoli in Turkey in 1915 did the biscuits become known as ANZAC biscuits.