Anzac Biscuits (cookies are called biscuits in Australia and New Zealand) represent something special. On 25 April 1915, the Australian and New Zealand Army Corps (ANZACs) landed at Gallipoli in Turkey where thousands lost their lives.
The soldiers' bravery in that campaign has become legendary in both countries. I am not one for patriotic fanfare, but, if you're a Kiwi or an Aussie, you can't help but feel the emotion of this story.
ANZAC Day is celebrated in Australia and New Zealand every April 25. Each year we reflect on the valour these young men showed as they were "going over the top". And, as always, you cannot but be struck by the staggering waste of life and the wretched futility of war.
Anyway, this post is about biscuits. It is believed that ANZAC biscuits were made by soldiers' families and wives during the First World War. They were specifically made to endure the long journey at sea to the troops. The recipe has changed in the intervening century to now include butter and coconut.
ANZAC biscuits are baked and enjoyed all year round, although they have a special significance on April 25.
The biscuits themselves smell great - even while you're mixing the dough, it's hard to be restrained. They are buttery and have the perfect combination of sweet and salty. The coconut is perfect for them and it's hard to stop at eating just four... or five.