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They were often ground up and eaten as porridge. </p> <p>The Anzac biscuit we are familiar with today was developed by the wives and girlfriends of our soldiers.</p> <p>A sweet biscuit made of rolled oats and bound with golden syrup or treacle (eggs were scare during the war) were sent to the frontline by ships of the Merchant Navy.</p> <p>Anzac Biscuit recipe </p> <p>Ingredients </p> <p>1 cup if plain flour, sugar, rolled oats and coconut</p> <p>115gms butter</p> <p>1 tablespoon golden syrup or treacle</p> <p>2 tablespoons of boiling water (add a little more water if mixture is too dry)</p> <p>1 teaspoon bi-carbonate soda</p> <p>Method </p> <p>1. Grease baking tray and pre-heat oven to 180deg</p> <p>2. Combine dry ingredients</p> <p>3. Melt together butter and golden syrup. Combine water and bi- carbonate of soda - add to butter mixture.</p> <p>4. Mix butter mixture and dry ingredients.</p> <p>5. Drop teaspoons of mixture onto tray.</p> <p>6. Bake for 10-15 minutes or until golden.</p> <p>Allow to cool on tray for a few minutes before transferring to cooling rack.</p> <p>* makes approximately 35 biscuits</p>", "newsletter_name" => "23042015anzac", "printed" => null, "created" => "2015-04-20 13:22:03", "modified" => "2015-04-20 13:22:03", "url" => "3c0b0479", "short_id" => "3c0b0479", "url_part_2" => "Anzac_Biscuits", "total_views" => "703", "intro" => "<p><img src="http://probussouthpacific.org/probus/files/Club_news/Anzac_Biscuits.jpg" alt="" width="259" height="194" /></p>", "publish_sort_date" => "2015-04-23", "_status" => "Offline" ), "Publication" => array( "id" => "2", "name" => "Probus Web", "folder" => "probus", "url" => "staging.probussouthpacific.org", "microsite_cms_url" => "stagingmicrosite.probussouthpacific.org", "meta_keywords" => "", "meta_description" => "", "tag_type_id" => "3", "home_spotlight_count" => "5", "home_spotlight_delay" => "5", "home_feature_count" => "0", "index_spotlight_count" => "3", "search_spotlight_count" => "3", "most_viewed_duration" => "14", "most_tagged_duration" => "14", "list_page_size" => "25", "home_ad1" => "88", "home_ad2" => "89", "home_ad3" => "", "home_ad4" => "", "story_ad1" => "", "story_ad2" => "", "story_ad3" => "", "story_ad4" => "", "button_ad1" => "66", "button_ad2" => "67", "button_ad3" => "", "button_ad4" => "", "button_ad5" => "", "leader_ad" => "", "smtp_port" => "465", "smtp_host" => "smtp.gmail.com", "smtp_username" => "[email protected]", "smtp_password" => "Qwert123$#", "smtp_type" => "ssl", "secure_widget" => "<h3>Quick Links</h3> <p> </p> <p>See <a title="PSPL Mail Outs" href="http://www.probussouthpacific.org/pages/pspl_correspondence">PSPL Mail Outs</a> for copies of letters sent by PSPL for the information of all Probus Club members. </p> <p> </p> <p>Club Management Committees can obtain contact details of Probus clubs by visiting this page. <a href="http://www.probussouthpacific.org/pages/club_directory_lookup">Directory of Probus Clubs</a></p> <p> </p> <p>Access a range of material which can assist you with membership development for your club. <a href="http://www.probussouthpacific.org/pages/club_administration_membership_development">Membership Development Tools</a></p> <p> </p> <p>See PSPL’s latest annual report <a title="Click here." href="http://www.probussouthpacific.org/pages/about_pspl_annual_report">Click here.</a></p> <p> </p> <p>To access exclusive offers, visit the Probus <a href="http://www.probussouthpacific.org/pages/club_administration_member_benefits_scheme">Member Benefits Scheme</a> page.</p> <p> </p> <p><span>If you want copies of reports, accounts templates or nomination forms for office bearers, you’ll find them here. </span><a href="http://www.probussouthpacific.org/pages/club_administration_forms">Forms and Templates</a></p> <p> </p> <p><span>You'll find all your merchandise needs by visiting the </span><a href="http://www.probussouthpacific.org/products/display/">Online Shop</a></p>", "created" => "2012-10-05 22:15:24", "modified" => "2012-10-06 15:18:14" ), "Tag" => array( "id" => "56", "tag_type_id" => "3", "publication_id" => "2", "name" => "Latest News", "meta_keywords" => "", "meta_description" => "", "tag_head_image" => "/probus/files/LatestNewsEditBlueDoubleText.jpg", "tag_ad1" => "90", "tag_ad2" => "91", "parent_id" => null, "private" => "0", "priority" => null, "created" => "2012-10-05 22:15:24", "modified" => "2012-11-21 16:22:38" ), "Tags" => array( array() ) ) $related_stories = array( array( "Story" => array() ), array( "Story" => array() ), array( "Story" => array() ), array( "Story" => array() ), array( "Story" => array() ) )include - APP/views/stories/probus-display.ctp, line 49 View::_render() - CORE/cake/libs/view/view.php, line 731 View::render() - CORE/cake/libs/view/view.php, line 426 Controller::render() - CORE/cake/libs/controller/controller.php, line 909 AppController::render() - APP/app_controller.php, line 64 Dispatcher::_invoke() - CORE/cake/dispatcher.php, line 207 Dispatcher::dispatch() - CORE/cake/dispatcher.php, line 171 [main] - APP/webroot/index.php, line 83
No stories were found.
Anzac Biscuits
by Probus South Pacific Ltd | 23 Apr 2015
The origin of the Anzac biscuit Army biscuits, known s Anzac wafers or tiles, were a hard biscuit eaten by soldiers as a bread substitute. They were often ground up and eaten as porridge.
The Anzac biscuit we are familiar with today was developed by the wives and girlfriends of our soldiers.
A sweet biscuit made of rolled oats and bound with golden syrup or treacle (eggs were scare during the war) were sent to the frontline by ships of the Merchant Navy.
Anzac Biscuit recipe
Ingredients
1 cup if plain flour, sugar, rolled oats and coconut
115gms butter
1 tablespoon golden syrup or treacle
2 tablespoons of boiling water (add a little more water if mixture is too dry)
1 teaspoon bi-carbonate soda
Method
1. Grease baking tray and pre-heat oven to 180deg
2. Combine dry ingredients
3. Melt together butter and golden syrup. Combine water and bi- carbonate of soda - add to butter mixture.
4. Mix butter mixture and dry ingredients.
5. Drop teaspoons of mixture onto tray.
6. Bake for 10-15 minutes or until golden.
Allow to cool on tray for a few minutes before transferring to cooling rack.
* makes approximately 35 biscuits
®