If you live in New Zealand and have followed recent coverage, you’ve probably seen the renewed conversation about our cherished Anzac biscuits. If you’re outside New Zealand and wondering what the fuss is, here’s a quick summary: Anzac biscuits are an oat-based cookie made with golden syrup, long associated with the Australian and New Zealand Army Corps (ANZAC) and the April 25 commemorations marking the Gallipoli landing.
Recent research suggests the story people often tell — that these biscuits were sent to soldiers at the front — may be more myth than fact. Anzac biscuits are tender and quite perishable, so they probably wouldn’t have survived the long journey to troops overseas. The harder, spicier gingernut biscuit is a more likely candidate for what would have traveled and endured in those conditions.
That said, Anzac biscuits still played an important role on the home front. They were baked and sold at fundraisers to support the war effort, helping communities contribute in practical and meaningful ways.
All this talk of biscuits convinced me I didn’t have to choose between the two. So I combined them.
These “Gingerzac” biscuits blend the warm, spicy snap of a gingernut with the oaty chew of an Anzac biscuit. They have crisp, crunchy edges and a slightly chewy centre. Whether they would have survived a trip to the front is beside the point—I doubt many would be left to test the theory.
The recipe is easy to adapt: make them gluten-free by using a suitable gluten-free flour and swapping the oats for rice flakes if needed. They’re egg-free as written, so they’re simple to make vegan with a plant-based butter or margarine. I used rolled oats because they suit my family, but alternatives work well if oats aren’t tolerated.
Anzac Day is more than an excuse to bake — it’s a time to remember the service and sacrifice of Australians and New Zealanders who served in conflicts past and present. This year the day felt particularly poignant for my family. My grandmother passed away recently, and while the weeks were difficult, being with family and discovering old letters and photographs we hadn’t seen before brought comfort.
One letter we found was from my great uncle, a young pilot training before World War II, who was later reported missing when his plane disappeared over the North Sea. His words, written in his early twenties, were touching and unexpectedly wise:
“Well, luck may or may not be. The view I take is this. I am fated to die one day. It may be over Germany. If I miss flying the night I’m due for it then I’m bound to slip on a banana skin and break my neck that way. Believe me, that would be irony, bananas in England, but you will get the idea. All I hope is that I can get on and do a few operations first.
My life has been very pleasant right up to the moment. I know as much about NZ as most young chaps, sufficient to be sure there is the setting for an almost perfect earthly paradise. We have a great wee country if only the people would get a little more sense. Still, that’s up to you people who are left. You’ll get what you want. It’s been said that one of the main things in life is knowing what you want and where to get it. I hope NZ wakes up properly one day as she’s potentially perfect.
So, if you can follow my ramble you will get an idea of how I feel about things now. My dreams of future are sort of shattered and will be gone as you read, but after all, as dreams they were perfect. In life they would probably have many edges so are better as they are.”
-Pilot Officer Harry Richard Willis, R.N.Z.A.F
Gingerzac Biscuits
Ingredients
- 250 g flour*
- 2 teaspoons ground ginger use more if you love ginger!
- 110 g rolled oats use rice flakes if gluten free
- 110 g brown sugar
- 40 g desiccated coconut
- 80 g butter
- 175 g golden syrup
- 1/2 teaspoon baking soda
- 1 Tablespoon boiling water
Instructions
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Preheat the oven to 180°C (350°F). Line baking trays with baking paper.
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Sift the flour and ground ginger into a medium bowl. Add the oats, brown sugar and desiccated coconut, then mix well.
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Place the butter and golden syrup in a small saucepan over medium–low heat and stir until the butter melts and the mixture is combined.
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Dissolve the baking soda in the boiling water, then add it to the butter and golden syrup. The mixture will bubble—stir to combine.
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Pour the wet ingredients into the dry ingredients and mix until combined. If the dough is very soft, chill briefly to firm it up.
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Roll walnut-sized pieces of dough into balls and place them about 2″ apart on the prepared trays. Gently flatten each ball with your palm.
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Bake for 10–12 minutes. Reduce baking time for softer cookies, or bake a little longer for a crispier finish.
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Allow biscuits to cool slightly on the tray, then transfer to a wire rack to cool completely.
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Store in an airtight container.
Notes
Nutritional Disclaimer: Any nutritional information provided is a computer generated estimate and is intended as a guide only.
