Although it's a myth that Anzac biscuits were sent and eaten by troops in Gallipoli, some evidence suggests a rolled oats based biscuit was sent to troops on the Western Front, although this is not widespread.
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed that these biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
So what did they eat? Bully beef (tinned corned beef), rice, jam, cocoa, tea, some bread and above all hard tack fed the Australian soldiers at Gallipoli. Hard tack, also known as "ANZAC Wafer", or "ANZAC Tile", has a very long shelf life, unlike bread.
The ingredients they used were rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits.
The army biscuit, also known as an Anzac wafer or Anzac tile, is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread. Unlike bread, though, the biscuits are very, very hard. Some soldiers preferred to grind them up and eat as porridge.
Although it's a myth that Anzac biscuits were sent and eaten by troops in Gallipoli, some evidence suggests a rolled oats based biscuit was sent to troops on the Western Front, although this is not widespread.
Hardtack (or hard tack) is a type of dense biscuit or cracker made from flour, water, and sometimes salt. Hardtack is inexpensive and long-lasting. It is used for sustenance in the absence of perishable foods, commonly during long sea voyages, land migrations, and military campaigns.
Soldiers often devised ingenious methods to make them easier to eat. A kind of porridge could be made by grating them and adding water. Or biscuits could be soaked in water and, with jam added, baked over a fire into "jam tarts".
During the Civil War one of the most common meals for soldiers was a cracker-like food called hardtack. Hardtack is made from flour, water, and salt.
The use of the word 'Anzac' in the commercial production and sale of Anzac biscuits is usually approved, however the biscuits must not substantially deviate from the generally accepted recipe and shape, and must be referred to as 'Anzac Biscuits' or 'Anzac Slice' (not 'Anzac Cookies').
The 'trench ration' was designed to feed a certain number of soldiers. It was used when the food prepared in the field kitchens could be delivered. It included corned beef, sardines, salmon, coffee, salt, sugar and even cigarettes. The 'emergency ration' included highly caloric aliments, such as chocolate.
1: They were created around the time of WW1
It's thought that Anzac biscuits were created as far back as World War 1. At this time, the biscuits were being baked by volunteers sold in Australia and New Zealand to raise funds for the army. A similar type of biscuit was sent to the soldiers in war.
The 'gunfire breakfast' seems to have evolved from the above, and comprises whatever is available at the time—it could be 'coffee and rum' or 'stew, sausage and bread', or even 'bacon and eggs' (which is served by the War Memorial for their 'gunfire breakfast' on Anzac Day).
This iconic flavour actually tells us a lot about when they were first made in 1915 during World War I. Australian and New Zealand women used golden syrup to bind the biscuits — not eggs — so that the biscuits could survive the two- to three-month trip to troops in France.
This gets added to the wet ingredients to add moisture to the cookies without adding extra greasiness. Baking Soda. Baking soda or bicarb soda is the main raising agent in Anzac biscuits - it is added to the wet ingredients before being mixed into the dry ingredients.
As we all know traditionally, ANZAC biscuits are packed full of sugar, refined flour and butter, while they do taste pretty delicious, they are not so healthy unfortunately..
Biscuits and salt meat were the staples, with the monthly vegetable ration often restricted to two potatoes and an onion per man. Many soldiers developed scurvy, which led to inflamed gums, making the hard biscuits difficult to eat.
These Soldier Biscuits represent a sugar free take on the traditional ANZAC cookie eaten by Australian army soldiers during World War One. These delicious biscuits are a healthy treat that are super easy to make!
Rum and milk was the beverage provided to soldiers at first light in preparation for battle. It was customary to add a tipple of rum to their cup of breakfast milk to help the soldiers shake off some nerves, or as one veteran digger put it, “give 'em a touch of courage”.
“The Anzac biscuit recipe evolved in both countries around the same time. While New Zealand may have the first published recipe in a cookery book, recipes often take a few years to filter into published books.”
Traditional 'Gunfire' - rum in a cup of coffee, tea or milk is also be served. 'Gun fire' was originally a British military term referring to the early cup of tea served out to troops in the morning the rum was added for an extra tipple of courage for the day ahead.
- Sydney Morning Herald, 7 June 1941
Some of the wartime food rations: Australians could have 226 grams of butter, one kilo of meat and half a kilogram of sugar each per week. People were encouraged to be as self-sufficient as possible: to keep hens for eggs, and to grow their own vegetables at home.
'Hard tack' was, however, the most well-known term for the ship's biscuit. The ingredients were stone ground flour, water and salt, which were mixed into a stiff dough, baked in a hot oven for 30 minutes and then left to harden and dry.
Anzac tiles are also known as army biscuits, ship's biscuits, or hard tack. A variety of homemade sweet biscuits sent to soldiers during the first world war may have been referred to as “Anzac biscuits” to distinguish them from “Anzac tiles” on the battlefield.