ANZAC biscuits have long been a symbol of remembrance, but their origins are often misunderstood.
Appearing on Weekend Sunrise, Navy-trained chef Jamie Gannon walked viewers through a traditional recipe, while unpacking the history behind one of Australia’s most iconic treats.
The biscuits date back to World War I, when they were made by families and community groups and sold at fetes and events to raise funds for the war effort. While commonly believed to have been sent directly to soldiers, their long shelf life instead made them ideal for transport and fundraising closer to home.
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Gannon, who began his cooking career in the Navy, demonstrated how to recreate the classic biscuits using simple pantry staples including rolled oats, golden syrup and coconut, showing how the mixture comes together before being shaped and baked until golden.
He also shared what ANZAC Day means to him personally, as the biscuits continue to serve as both a culinary tradition and a tribute to those who served.
Ingredients
Yield: 25
- Oats (rolled): 175 g
- Flour (sifted): 150 g
- Sugar: 275 g
- Coconut: 85 g
- Salt: ¼ tsp
- Golden syrup: ¼ cup
- Margarine: 175 g
- Bicarbonate of soda:5 g
- Boiling water: 35mL
Method
- In a large bowl, mix the sifted flour, sugar, coconut, and salt.
- In a saucepan, melt the margarine/butter and golden syrup together.
- Mix the bicarbonate of soda with boiling water, then add it to the melted margarine and syrup mixture.
- Combine the wet and dry ingredients thoroughly and mix well.
- Drop spoonful’s of the mixture onto a greased baking tray.
- Bake at 150- 160 for about 15-20 minutes, or until the biscuits are golden brown.
