Biscuits for Soldiers as they were originally are now more frequently referred to as ANZAC biscuits. ANZAC refers to the Australian and New Zealand Army Corps and these biscuits came about during World War I, the name change occurred after the Gallipoli landing.
The recipe is a very simple one and was created to ensure that the biscuits would travel well and be a good reminder of home. This was essential as any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometers per hour) and most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months
Basing the recipe on Scottish rolled oat biscuits proved very worthwhile as no egg was required to bind the biscuit dough together, they instead relied upon golden syrup to do this job. Nowadays the biscuits are known to be soft and chewy, they weren’t always so. Instead they were known to be a little like rock cakes – whether down to the recipe or because of the traveling is an area of contention.
As today is ANZAC day I decided to go ahead and bake these delightful biscuits, and what better recipe to use than a Bill Granger one, from Simply Bill to be exact.
They’re a real delight to eat being hardy, sturdy and chewy; and a delight to make too, so simple and quick – just stir melted butter and golden syrup through the dry ingredients spoon onto a tray and bake.
So good with a nice steaming mug of tea, and yes it has to be a mug not a cup, these mouthfuls of yumminess are just not dainty enough to grace cup and saucer.
A big thank you to the lovely Jilly from Hornsby for sending me the Australia napkins, they’re so apt for a biscuit like this 
{ 10 comments… read them below or add one }
What a lovely post George. A great little recipe too. I could get Amelie to help me with these. Great napkins too!
Vicky xxx
Hi Vic
I’m sure Amelie would love to help you bake these, they’re very child friendly too obv. with the exception of heating the butter and syrup.
They do look delicious — though the thought of keeping them around for two months or more is a bit scary!
Hi Lydia
Thanks for popping by my site, I’ve added you to my blogroll.
George they look really yummy. These biscuits have been on my “must” try list and I think I’ll be baking a batch next week ;o)
Maria
x
Those biscuits look great George. There’s no way they’d last 2 days here, let alone 2 months!
Snap! I made some too, George
yours look delish, I love how you arranged them on the napkins!!
Lovely idea George.
Oh they Do look scrummy George!! I have baked these biscuits before and know just how divine they taste – drool
Rosie x
Thanks for the history lesson – I feel like I’ve learned something and love the story connected to these biscuits.