The significance of Anzac biscuits extends beyond their delectable taste, as they hold a profound historical and cultural value. Their existence dates back over a century, closely intertwined with the commemoration of Anzac Day. However, to ensure the integrity of this culinary symbol, the Department of Veterans Affairs (DVA) has established strict guidelines governing their production and sale.
At the heart of these regulations lies the preservation of the traditional recipe and shape. Commercial entities seeking to use the term “Anzac” in their baked goods must strictly adhere to the conventional formula. Deviations from the established ingredients, such as incorporating chocolate or fruit, or altering the shape into whimsical designs, are prohibited.
Furthermore, the designated nomenclature is crucial. The use of “Anzac biscuits” or “Anzac slice” is mandatory, and deviations like “Anzac cookies” are unacceptable. Breaching these regulations can result in severe consequences, including potential imprisonment or hefty fines.
The DVA diligently reviews and declines numerous permit applications annually for products that attempt to incorporate the “Anzac” label while failing to conform to the stipulated guidelines. Notable examples include “choc chip Anzac biscuits,” “Anzac muffin,” “Anzac cheesecake,” and “Anzac sandwich.”
It is important to note that these regulations are solely applicable to the commercial production and sale of Anzac biscuits. Home bakers who experiment with unconventional recipes and share their creations with loved ones are not subject to these restrictions. Additionally, modifications to meet specific dietary needs, such as creating gluten-free or vegan versions, are not considered violations.
Anzac biscuit recipes shared on personal social media accounts or featured in cookbooks alongside other recipes also fall outside the scope of these regulations.
Allison Reynolds, a culinary historian and author of a book exploring the origins and significance of Anzac biscuits, sheds light on their historical evolution. She suggests that the treat likely emerged from pantry staple recipes like oatcakes, British flapjacks, gingerbread, and Scottish parlies.
The earliest known iteration was published in the Australian War Chest Cookery Book in 1917. However, the recipe that is widely used today was published in a New Zealand cookbook in 1919. It is believed that both countries developed similar recipes around the same time, driven by the need for a binding agent amid an egg shortage caused by the war effort. The resulting recipe ensured that the biscuits remained fresh during transport in care packages.
While there was initially some historical debate about the prevalence of homemade treats being sent to soldiers, letters from soldiers like Private Teesdale Smith provide evidence of their existence. Additionally, a 1918 advertisement in a regional Victorian newspaper appealed for empty treacle and golden syrup tins to be used for sending biscuits, acknowledging the soldiers’ craving for sweets.
For those seeking an authentic Anzac biscuit recipe approved by the DVA, the following recipe can be used:
[Insert DVA-approved Anzac biscuit recipe]