ANZAC Day holds a special meaning for all of us in New Zealand. It's a time to remember our loved ones who served in the armed forces, and it simply signifies the transition from Indian summer to full-blown autumn in our cultural memories. One of the key traditions of ANZAC Day is baking and eating ANZAC Biscuits, which are best enjoyed with a hot cup of New Zealand breakfast tea.

The legend surrounding ANZAC Biscuits is that they were made by soldiers’ wives and families during World War I and sent to men at the front. The idea was that these biscuits would survive the long journey overseas and still be enjoyed. While there is evidence that soldiers were sent biscuits during the war, and the first known recipe for ANZAC Biscuits was published in Australia in 1917, it's now thought that ANZAC Biscuits were primarily made to raise funds for the war effort at home.

Although it's unclear which story is true, what we do know for sure is that ANZAC Biscuits are delicious. If you're a fan of these biscuits, you should try this equally tasty recipe for ANZAC Slice from Sarah Tuck at Dish. This perfectly chewy slice is perfect for sharing at an early morning remembrance service with a cup of tea.


11/2 cup rolled oats

1 1/2 cup plain flour

2/3 cup caster sugar

1 cup dessicated coconut

140g butter

1/4 cup Golden Syrup

1 tsp baking soda

1 tablespoon water


Preheat the oven to 170 degrees, fan bake. 

Grease and line a 28 x 18cm baking tray with baking paper.

Combine oats, flour, sugar and coconut in a large mixing.   Melt the butter and golden syrup in a saucepan over medium heat.  Take off the heat and cool for a few minutes. Mix the baking soda and water together and add to the melted butter mixture - it will froth up.  Pour into the dry ingredients and stir to combine well. Tip into the tin and press down firmly. 

Bake for 25 minutes or until golden brown. Leave in the tin to cool then slice into pieces and store in an airtight container. Makes approximately 32 pieces.

Eat with abandon!

 x Team Crisp



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