Wow, Anzac Biscuits!

Yesterday, People of the Book by Pulitzer prize winning Geraldine Brooks was my book club’s book of the month. In the novel, an Australian rare book restorer becomes fascinated with the Sarajevo Haggadah as she begins working with it. Crumbs of evidence in it lead her to trace the book’s history back from its rescue in war-torn Sarajevo to its beginning in 1480 Seville.

Everybody in the book club found something in the book that spoke especially to her. One liked the dramatic stories of the people who created the Haggadah and risked their lives to keep it safe. Another liked the way the author wove the restorer’s emotion-filled personal life into tracing the book’s history. Someone else was impressed with the knowledge she gained from reading People of the Book, experiencing events and the feel of times in the story while unconsciously absorbing such information as the origin of the word vermillion. I was taken by the voice of Brooks and the way she wove the story into an easy, fun-to-read adventure novel. We all agreed the book was a great selection for our group.

I was the hostess and had decided to serve Australian and Mediterranean snacks, such as grapes, hummus with olives and rosemary, and stuffed dates. Since I didn’t know anything about Aussie food, I went to the Net and found that next to beer the most popular diet item was something called Anzac biscuits. The recipe looked easy so I whipped up a batch that turned out to be a kind of coconut oatmeal cookie. The book club ladies raved about the Anzac biscuits and begged for the recipe. So I obliged, and it’s below for you adventurous bakers.

Ever curious, I later did some research and learned that the biscuits are also called “soldiers’ biscuits” and go back to the Gallipoli Campaign of World War I. The name, Anzac, stands for the Australian and New Zealand Army Corps. The biscuits were adapted from an old Scottish recipe by mothers, wives and sweethearts in Australia who were afraid that their loved soldiers were not getting nutritious food to eat. The biscuits had to be edible after two months travel time to the battlefields, and they were. Anzac biscuits are still used by backpackers and campers for this reason. The rest of us just love the taste of them.


Anzac Biscuits

1 stick of butter
1 overflowing tbsp. molasses
3/4 cu. sugar
1 tsp. baking soda
2 tbsp. boiling water
3/4 cu. flaked coconut
1 cu. quick oats
3/4 cu. flour

Dissolve baking soda in boiling water. In a saucepan melt butter, molasses, and sugar, mixing together. Stir in soda and water. Remove from heat. Add coconut, oats, and flour. Mix well. Drop by large teaspoons onto a greased baking sheet. Bake in 350 degree oven for about 6-8 minutes, until slightly brown around the edges.