Did you know ANZAC biscuits (originally called Soldiers biscuits) were made by wives and daughters of soldiers (then later CWA women, church and other organisations) and sent over during World War I only? As it was hard to send food that wouldn’t spoil on the long boat trips and nutritious food was needed, the women used a scottish inspired recipe of rolled oats, coconut, sugar, plain flour, butter, golden syrup or treacle, bi-carb soda and boiling water.

They used the golden syrup or treacle as a binding agent as they couldn’t use eggs as they would go off, plus they were scarce as many egg farmers went to war.  They sealed them in airtight tins to maintain their crispness and freshness.  Although not really considered nutritious in today’s world with the amount of sugar, for fighting soldiers with no refridgeration these biscuits provided them with the nutrients and energy to sustain them during these trying times.