**TINS of TASTE MUSEUM** within the NationalBreadMuseum.org
AUSTRALIA
The ANZAC Biscuit Story
The Anzac biscuit, as it is known today, was a welcome addition to the basic rations which were issued to our soldiers during the Gallipoli Campaign of 1915. It was the mothers, wives and sweethearts at home who baked these treats for the soldiers overseas, as well as for sale to raise funds for the war effort. ANZAC biscuits are a tangible link to our ANZAC heritage.
The RSL and RNZRSA Story
Since 1916, Australia's RSL and New Zealand's RNZRSA have provided assistance in many forms for members, both past and present, of the Australian and New Zealand Defence Forces and their families, providing such benefits as housing, food, clothing and professional support. In addition, the RSL and RNZRSA support the broader Australian and New Zealand communities in areas such as sport sponsorship, education and fundraising or many community projects.
(Note - the above info is on the back of the blue tin.)
A Bit of a Back Story
One day in 2023, when on a tin collectors' website, I came across a few people in Australia who had huge collections of ANZAC tins (usually a rectangular shape - maybe around 7x10x3") regarding all military events through the past 100 years. The tins honored all sorts of military men & women, campaigns, wars, heroic dates, battles, etc. It was quite amazing, never having known of this history (other than the basic "world" & U. S.-involved wars).
(Note: Type "Anzac Tin Collections (or Collectors)" into a search engine & link on "Images" & you'll see.)
Then it just so happened that within a short while when on the U. S. eBay site, the very pretty ANZAC tin with the lady baking, was for sale & fit my tin-a-month budget for a tin, tax, & S&H of $20 (or less!): $17.85. Amazing . . . a tin from Australia - wow! And I loved the mom baking!! It was close to my heart.
Then this year two family members went to New Zealand & Australia, & of course I gave them a request of an ANZAC tin if possible. They found the black one at a War Memorial Museum in Australia.
THE ANZAC BISCUIT
"The ANZAC biscuit endures as a reminder of the love reserved for the men and women of the Australian and New Zealand Army Corps by their cherished friends and family back home. Baked in the Australian tradition of simple home cooking, Anzac biscuits were shipped to thankful Anzacs wherever they served.
To this day, the iconic Anzac Biscuit remains a favourite Australian treat. Building on this great Australian tradition, Emu Bottom Anzac Biscuits are enhanced with the addition of the nutty flavour of Australian Wattleseed."
On the tin it says, "the Wattleseed is harvested by hand from the Wattle trees, & it's a traditional Australian bush food prized by Australia's indigenous peoples, aware of its nutritional value, for millennia." Also, Emu Bottom Homestead was founded in 1836, built by one of Melbourne's founding fathers.
The Back Story continues . . .
A cousin's been living in Australia since after his 4+ years with the USA's International Voluntary Services in Vietnam during the war years. This was an organization similar to the Peace Corps, but went into more dangerous territory. He created a threshing machine for rice which he introduced to rice farmers in Vietnam during the war years.
I also came across a 1997 Anzac Biscuit recipe I've had stashed away, but never made. So I sent it to my cousin to check for accuracy, & he said all was the same except his Australian County Women's Association Cookbook has no baking powder -- only baking soda. He also modifies his by adding sultanas or raisins. He said the addition of Wattleseed by the Emu Bottom Homestead isn't traditional, but rather their unique version.
ANZAC BISCUITS -- Yield: 16
1 Tablespoon water
8 oz. (1 stick) unsalted butter
2 Tablespoons Lyle's Golden Syrup (England)
. . . or dark corn syrup (USA)
1/2 cup granulated (white) sugar
1 cup all-purpose flour
1 cup shredded coconut, chopped a bit to be small pieces
1 cup old fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Put 1st 4 ingredients in a small saucepan. Stirring, heat over medium until butter is melted. Cool 15 minutes.
2. In a medium bowl, whisk other 6 ingredients. With a wooden spoon, stir in the butter liquid & mix till it forms a dough.
3. Preheat over to 325°F.
4. Form the dough into walnut-sized balls. Put 3-3.5" apart on a nonstick baking sheet OR one lined with parchment. With moistened fingers, flatten centers to form 2" discs.
5. Bake 12 minutes till evenly browned, turning once half way. Cool on a wire rack.
Note from the cousin - try with & without baking powder to see!
Now I'll have to make these & tell you the results compared to those from the tin👍, even without Wattleseed☺!