The Anzac biscuit is part of the Australian identity, but what makes it so good?
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Is it a crispy or soft bite of golden syrup tasting oats? And most importantly, what's the best recipe?
CWA's Launceston City Branch vice-president Sharon Hutton has a preference for a crispier bake, however said cooking type and the amount of golden syrup used could impact the biscuit.
"They're not easy to make and get the crisp right," Miss Hutton said.
"An Anzac biscuit is as Aussie as it gets."
Launceston's CWA shop stocks two packs of the biscuit every week. The shop also sells the recipe printed on a tea towel.
The importance of honouring historical recipes such as the Anzac biscuit is one Vintage Tasmania Recipes co-founder Angela Wilson feels strongly about.
"It's a really important part of Tasmanian social history that we don't really have collated anywhere," Ms Wilson said.
"There's some wonderful old recipe books, not only from the CWA but from schools and churches. All those recipes piece together history of real Tassie tucker."
CWA recipe
- 125g butter, 1tb boiling water, 1tb golden syrup, 1tsp bicarbonate of soda, 1c self-raising flour, 1c sugar, 1c rolled oats
- Boil together the butter, water and golden syrup, then add bicarbonate of soda.
- In a bowl, combine the flour, sugar and rolled oats, then add the butter mixture and mix well.
- Place spoonfuls into a greased baking tray, allowing room for spreading.
- Bake in a moderate oven for 15 minutes, or until golden brown.
'Central' Cookery Book (originally published 1940, 1976 edition)
- 130g butter, 1c coconut, 2tb boiling water, 1tb golden syrup, 1c sugar, 6 drops vanilla, 1c flour, 1c rolled oats, pinch salt, 2t bicarbonate soda
- Prepare a moderate oven 180C
- Grease 3 oven slides
- Gently melt butter and golden syrup, do not boil or burn
- Sift flour and salt
- Add sugar, coconut, rolled oats and vanilla
- Dissolve the bicarbonate of soda in boiling water
- Mix all ingredients together and mix well
- Put out in small balls on oven tray, allowing room for biscuits to flatten and spread during cooking
- Bake in oven 10-15 minutes
- Allow to rest on tray for 1/2 minute before lifting off with a spatula to cool on a cake cooler
What's your secret for the best Anzac biscuit? Let us know.
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Molly Appleton
Molly Appleton is a senior journalist at The Examiner, having formerly worked at The Advocate as a news and sports reporter. She brings a passion for storytelling and knowledge of Tasmania across the three major regions. For any story ideas contact her on 0448 184 160.
Molly Appleton is a senior journalist at The Examiner, having formerly worked at The Advocate as a news and sports reporter. She brings a passion for storytelling and knowledge of Tasmania across the three major regions. For any story ideas contact her on 0448 184 160.
