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Anzac BiscuitANZAC biscuits were (re)invented in New Zealand during the food rationing of World War II. The biscuits were first thought to have been made by Australian and New Zealand women for the Australian and New Zealand Army Corps (ANZAC) soldiers of World War I and were first called Soldiers' Biscuits. They were later named ANZAC Biscuits after the Gallipoli landing. Legend has it that the troops themselves also made these biscuits. The biscuit appears to be from a variation of Scottish oat cakes, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad. While not being as solid as sea biscuits, ANZAC biscuits can be notoriously difficult to eat owing to their tough constitution. There are variations to the basic recipe, which does not contain eggs. Today the biscuits are manufactured commercially for retail sale. Because of their military connection with the ANZAC's and ANZAC Day, the biscuits are often used as a fundraising item for the RSA and the RSL veterans organisations. Biscuits made the traditional recipe are also carried by trampers as a food of last resort, their tough constitution and good keeping properties enabling them survive many days rough travel. The term Anzac is protected under Australian law and therefore the use of the word should not be used without permission from the RSL, and its mis-use can be legally enforced, particularly for commercial purposes. There is a general exemption granted for Anzac biscuits, as long as they remain basically true to the original recipe and are sold and referred to as Anzac biscuits and never as cookies. External links Recipes
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