Anzac Biscuits

Australia and New Zealand — baked during World War I by women for soldiers; the recipe was specifically designed to survive the long sea journey to Gallipoli without refrigeration; the rolled oats, golden syrup, and coconut were all shelf-stable ingredients

The golden, coconut-oat biscuits baked by Australian and New Zealand women during World War I for their troops have become national symbols of remembrance — chewy in the centre, crisp at the edges, made from rolled oats, desiccated coconut, flour, butter, golden syrup, and bicarbonate of soda dissolved in boiling water. The name Anzac (Australian and New Zealand Army Corps) gives these biscuits legal status in Australia — they cannot be labelled 'Anzac biscuits' in ways that could be considered disrespectful to the Gallipoli tradition, and manufacturers must seek permission from the Department of Veterans' Affairs. The bicarbonate-boiling water reaction creates CO2 that lifts the dense dough, and the combination of syrup and butter produces the characteristic toffee-chewy quality.

Eaten at Anzac Day (April 25) commemorations; at morning tea year-round; with a cup of tea; the toasted-coconut-caramel-oat combination is a specific sensory memory for Australians and New Zealanders regardless of their wartime connection