A historical find and Anzac biscuits

With Anzac Day just gone, I was motivated to do some further research into my family’s military history and during which I came across a copy of the Manual of Military Cooking and Dietary 1933.

Old books are special and this one is no exception!

I’ve had a great time perusing the culinary ways of our Australian protectors, and of course, all whilst sipping a cup of tea and eating an Anzac biscuit.

This book has reminded me of the simplicity that food offers, in the way that it supports, nourishes and strengthens life, and very importantly, it also provides joy, comfort and contentment.

The preface reads, ‘well-cooked food, clean and comfortable surroundings and a quick and effective service, with all meals served on hot plates, all combine to make the soldier contented and keep him in good health whilst in training at home and abroad during peace, and fit him to stand the rigours and hardships of war’.

This is a book that prioritises hospitality when cooking for the masses.

For those wondering, this book does not contain a recipe for Anzac biscuits.

Anzac biscuits are delicious and in my opinion, a batch should be baked and frozen, to be retrieved when needed with a pot of tea.

See the recipe below!

INGREDIENTS

100g butter

2 tbsp golden syrup

1 tsp bicarbonate of soda

120g white spelt flour

80g rolled oats

100g raw sugar

80g desiccated coconut

METHOD

1. Preheat the oven to 160ºC fan forced. Line 2 large baking trays with greaseproof paper.

2. Melt the butter in a small pan over a low heat, then stir in the golden syrup. In a small bowl, combine the bicarbonate of soda with 3 tablespoons of boiling water, then stir it into the butter mixture.

3. Combine the flour, oats, sugar and coconut in a medium bowl. Make a well in the middle, then add the butter mixture. Gently stir the dry and wet ingredients together to combine.

4. Place heaped tablespoons of the mixture onto the prepared baking trays, leaving a decent gap between each. Bake in the oven for 10 minutes, or until golden. Allow to sit on the tray for 5-10 minutes and then transfer to a wire cooling rack to cool completely. Optional: lightly press the top of each biscuit using a spoon to flatten.