All The ANZAC Recipes
Belated Biscuit Baking - Friday Food Chat with Kath
Yesterday in Australia we observed ANZAC Day.
A sombre occasion remembering and commemorating those Australians who served or died during conflicts since WW1. Also observed in New Zealand, as indicated by the NZ in ANZAC (ANZAC stands for Australian and New Zealand Army Corp).
Many people observe ANZAC Day by making ANZAC Biscuits, an oat based biscuit that dates back to WW1 when they were sent to soldiers serving overseas.
I have shared my Grandma’s ANZAC Biscuit recipe with my paid newsletter subscribers over on Extra Food Chat with Kath, you can read more below.
My Grandma’s ANZAC Biscuits - An Heirloom Recipe Series
Welcome to another edition of Extra Food Chat with Kath! Since ANZAC Day is next week, I thought I’d share my Grandma’s ANZAC Biscuit recipe with you. This is a recipe I recall my Grandma making often, and one of the earlier recipes I began making in my own.
I have shared a version of the recipe in a previous blog post from the early years of my blog as well.
There is also a recipe for an ANZAC Biscuit Inspired Fruit Crumble on my blog too if you are keen for a more dessert version of this Australian biscuit. And don’t forget the giant ANZAC Biscuit!
Here is a historical look at ANZAC Biscuit recipes from the Australian War Memorial, it’s quite interesting to see how the recipe has changed a little over time though still stayed vastly the same as it ever was. I also enjoyed reading this blog post about ANZAC Biscuits and how they can become a taste of home for those living outside of Australia and New Zealand.
Check out more recipes over on the paid version of this newsletter feat. A Ginger Sponge Cake, Salmon Herbed Pikelets and A Caramel Ginger Pudding. See the whole archive here and sign up to support my work and get it all straight to your inbox or Substack feed!
Ginger Oat and Raisin Slice
Decidedly not an ANZAC Biscuit, but definitely one for the oat and ginger lovers out there. Very nice with a cup of tea, and very easy to make!
If you enjoy these newsletters and want more baking, food and cookbook chat, I invite you to join me over on my paid newsletter Extra Food Chat with Kath today.
Paid subscribers get to share in my Heirloom Recipe Series were I am baking my way through my Grandma’s handwritten recipes and are immersed in more cookbook chat so you can more easily decide which cookbooks to add to your collection next.
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