During the First World War women at home wanted to send a tasty and healthy treat to their soldiers who were fighting overseas.

ANZAC biscuits - fresh from the oven

It took a long time for food to reach the soldiers because it had to be sent by ship. There were no fridges on these ships. So the women had to find a recipe for biscuits that would still be OK to eat 2 months after they had been baked!

They came up with a Scottish recipe that used: rolled oats, sugar, flour, coconut, butter, golden syrup, baking soda and boiling water. The rolled oats help to give you energy. Instead of using golden syrup they could have used eggs, but the eggs would have gone off! Eggs are used in biscuits to make them stick together.

Lots of groups of people made ANZAC biscuits to send to the soldiers, including church groups and schools. They would pack the biscuits into air tight tins to stop them from going soggy.

In World War 2 they didn't make so many biscuits, why do you think this would be? ANZAC biscuits are yummy, try making some!


This recipe comes from the New Zealand Edmonds Cookbook

125g flour
1 cup coconut
100g  butter
1/2 teaspoon Bicarb of Soda
150g  sugar
1 cup rolled oats
1 tablespoon golden syrup
2 tablespoons boiling water

1. Mix together flour, sugar, coconut and rolled oats.

2. Melt butter and golden syrup.

3. Dissolve Bicarb Soda in boiling water and add to butter and golden syrup.

3. Make a well in the centre of the flour, stir in the liquid.

4. Place spoonfuls on a greased tray.

5. Bake for 15 - 20 minutes at 180 degrees Celsius / 350 degrees Fahrenheit.