Did you know, ANZAC biscuits have an intrinsic association with ANZAC Day, but despite popular belief, weren’t eaten at Gallipoli?
While it is believed that a rolled oats biscuit was sent to the Western Front, it wasn’t all that widespread. In fact Standard Army biscuits vastly differ from the popular ANZAC biscuit we know today.
Along with bully beef, stale bread and tea, additionally the men received army biscuits (made from salt, flour and water). They were likened by the long-suffering troops to dog biscuits. Produced under government contract by Huntley & Palmers, in 1914 was the world’s largest biscuit manufacturer, they were often referred to as ‘ANZAC tiles’: rock, tooth-breaking hard, if not first soaked in tea or water.
By the end of 1916 flour became hard to come by so bread, known as K-Brot, was made from dried potatoes, oats, barley and even pulverised straw.
During the war back home, ANZAC biscuits were popularly sold at fetes and public events to help fundraise for the war effort. Some 6.5 million pounds was raised for New Zealand alone. It was after WW1, the legend of the ANZAC biscuit began. The recipe was spread far and wide and first published in a cookbook in 1921.
1920’s ingredients were basic and designed to be nutritional and long lasting: rolled oats, sugar, flour, butter and golden syrup (no eggs). The recipe has evolved to contain desiccated coconut and baking soda over time.
I thought I’d combine a couple of New Zealand favourites: ANZAC Biscuits and Thumbprint Cookies. The combination of oat, coconut, pistachio nuts and jam, make for a wholesome snack. Be sure not to overfill the indent (thumbprint) with jam as it will overflow when cooking and therefore prone to burning on the baking tray. If you don’t have coconut flakes, shredded coconut works perfectly well (flakes or ‘chips’ add a nice chunky texture however).
Oaty Jam Thumbs
Makes 25
Ingredients
- 100g salted butter
- 2 Tbsp Golden Syrup
- 1/2 cup brown sugar, packed
- 1 tsp baking soda
- 2 Tbsp boiling water
- 1 cup plain flour
- 1/2 cup desiccated coconut flakes
- 1 cup rolled oats
- 1/2 cup pistachios
- your favourite jam
Method
- Preheat oven to 180°C fan bake. Line baking trays with baking paper. Melt butter, golden syrup and brown sugar in a saucepan over a low-heat stove top. Stir to combine and sugar has dissolved. Remove from heat.
- In a separate small bowl, add baking soda to boiling water and stir until dissolved and frothy. Fold into golden syrup mixture, add rest of the dry ingredients and mix thoroughly. Allow mixture to cool slightly.
- Spoon 1 tablespoon of mixture onto baking tray. Make an indent with your thumb firmly in the middle of each cookie. This is difficult to do when mixture is hot, hence more malleable when cooled. Spoon 1/3 teaspoon of your favourite jam into the indent. Cook for 12-15 minutes.
- Remove from oven and allow to cool. Keep in an airtight container.
Enjoy!
