1939 Anzac Biscuit Recipe - Glen And Friends Cooking - How To Make Anzac Biscuits

[@GlenAndFriendsCooking]

Thanks for watching Everyone! I tried my best to research this one and gather up all the right ingredients - the biscuits are awesome and will be part of our regular baking rotation. *Full recipes in the description box.*

[@nihlify]

Great video and information!

[@PauLa-ll5ny]

😋 here is late , but tomorrow, I gonna do it. Chears !🇦🇷👋

[@TheFirstJesterOne]

Glen, I gotta ask. With all the research and translation of measurement and effort you put into each of these... When are you coming out with your own compilation cookbook?

[@aaronbegg3827]

Traditionally Australasian butter is salted, so they didn't feel the need to add salt to this recipe. It is also much closer to European butter than North American, so even though the golden syrup contains a bit of sodium I would still add salt. Slightly puffier results can be had by resting the mixture for 15 minutes to allow the oats to partially hydrate before cooking. The more golden syrup you add, the more pliable the cookies will be. And this recipe can easily be made vegan by substituting virgin coconut oil for butter.

[@juliettestofmeel]

Nice to see the evolution. The biccies are so tiny. That would drive me nuts making them that size. I’ve never seen such brown dessicated coconut before - Looks toasted. The Lyle’s golden syrup is a bit lighter than our Aussie CSR golden syrup.

[@matildawills]

I’m from Australia and appreciate this... super powerful day here today and Anzac biscuits so much a part of our culture xx

[@TizianaTina]

Happy Anzac Day from Canada!

[@jackiepayne7843]

@@TizianaTina I understand and acknowledge the sentiment however Anzac Day is a day of reflection and is quite solemn. Generally one would not say Happy Anzac Day. I’ll take it in the spirit it is given and say Thank you! 😊

[@TheKegtwo]

Thanks to our Canadian cousins for taking the time to celebrate Anzac Day with us. Lest we forget.

[@noob26]

They shall grow not old, as we that are left grow old; Age shall not weary them, nor the years condemn. We will remember them.

[@DaCheat100]

Lest we forget.

[@troywest9751]

Lest we forget

[@helenscard1201]

Lest we forget

[@arrived63]

Lest we forget

[@eugeneandkatiemckinnon5052]

We will remember them 🇦🇺

[@hilotakenaka]

As an Australian, a common technique we use is done by heating and melting the butter with the golden syrup before adding the bi carb; honestly one of the most satisfying sights possible

[@juliettestofmeel]

Definitely one of the best parts is watching that bubble up

[@DaCheat100]

Yes, in the recipe shown when simply disolved it doesn't seem to create the same reaction that it should. When performed as you've described it should almost resemble the foam created when creating honeycomb, as this is essentially the same reaction. They look like they turned out well though despite not having this reaction.

[@kwazycanuck7483]

Love this aspect of making Anzacs besides the eating part, of course!

[@callabeth258]

Yes I was complaining out loud "you're doing it wrong!"

[@ArchangelApollo]

In fairness to Glen, that was probably a step which was ether added later in the recipe's life or one of those steps so commonly known when the recipe was written it was let out. I lean towards the former as it was on either the Tasting History with Max Miller or Townsends channel I learned it was in 1747 with The Art of Cookery Made Plain and Easy by Hannah Glasse recipe books stopped assuming chefy knowledge on the part of the cook and laid out all steps.

[@stevemonkey6666]

Australia here. It is Anzac Day morning and I ate an Anzac biscuit while watching your video 😁

[@EastSider48215]

This is an unexpected treat! The recipe may not have been around for WWI, but it was definitely known here in Detroit during WWII - the ladies of my grandmother’s church baked care packages to send to the men from the parish serving overseas, and this was one of the cookies they made, and yes, they called them ANZAC biscuits.

[@excessionary]

That so very interesting, that the recipe made it all the way over to the USA is quite surprising! Thanks for sharing.

[@IMJwhoRU]

That is interesting. I grew up in northern Illinois, and I don’t recall ever hearing of them before now.

[@bradmcmahon3156]

That's an amazing bit of history.

[@EastSider48215]

@@excessionary: Detroit is a border town with Canada, so there is a lot of cultural sharing that goes on here. I’m always surprised when I realize that some basic Canadian things we take for granted are completely unknown to most Americans. Like, no Hockey Night in Canada (what do they do on Saturday night?), no Tim Horton’s, no CKLW, no butter tarts, and no Coffee Crisp. I expect the recipe was popular enough in Windsor that they shared it with their American neighbors.

[@morganlauter_tun431]

Wow - that was very interesting to learn! I feel weirdly gratified that this humble family recipe made its way to the US.

[@Hittingman]

Glen you are a treasure. The amount of time you put in really shows a level of authenticity and genuine care. So as to the different sizes, my grandmother made them smaller so they would fit into her tea cup. My mother made them larger, basically the same size you made, because she likes tearing it up for a dunk into her tea.

[@MonStarNZ]

Thank you Glen! You show as a commonwealth counsin what ANZAC and being a part of the commonwealth is all about. Sharing, caring and showing support.

[@jayesss5851]

The level of respect you just showed Australia and New Zealand is unbelievable mate, my eyes got a bit watery. Well done on your fantastic show, also, ANZAC biscuits are just one of those things where every person you meet will have a different recipe and they’ll swear by it, you mentioned about the sugar and I actually prefer using raw sugar as opposed to the other two types, I find the flavor is better and has more depth than white but not as overpowering as brown sugar. Once again, thank you mate Cheers from Brisbane, Queensland, Australia

[@ShockingPikachu]

2:57 you have no idea how nice it feels to have people pronounce Melbourne correctly. Also super cool to see other people making ANZAC Bikkies!

[@StephBer1]

My Grandfather fought in WW1 for Australia. He was severely wounded and upon returning to Australia doctors predicted he wouldn't live long so he decided not to marry. 20 years later, and still alive and feeling fit, he decided to risk it at 45. I'm his youngest grandchild and he was 83 when I was born but I still remember him. He lived until 89! So much for dying young.😊 When I learnt to make them at school for Home Ec, the bickies were large, and the recipe had more wet ingredients. My mother always made Anzacs fairly small and hard. She told me that was how my grandmother made them during WW2 for the troops. They were easily transportable when hard and didn't turn to mush in the post. They were always dunked into tea to soften then if they were still hard when eaten. Those and rum soaked fruit cakes, which were good for months, were the prized inclusions in care packages. Fruit cakes, however, became very rare as rationing bit deeper later in the war. Although my grandmother said she just put in less dried fruit and more rum! 😄 I loved my grandparents. Rest in Peace all those who fought, and died, in senseless wars.

[@bigfella6629]

They built them tough back then...

[@arokh72]

Lest We Forget my fellow Aussies and Kiwis. These are the perfect bikkie to have with a cup of tea.

[@IMJwhoRU]

Hi. American here ... love differences in language. 🙂 Is it pronounced “bick’-ee”? Emphasis on “bick”?

[@DaCheat100]

@@IMJwhoRU Yeah, the 'ie' on the end is pronounced 'ee' as in how you would say the letter 'e' in the alphabet, both sylables have the same emphasis, you kind of say it fast. bick'e'

[@callabeth258]

IMJwhoRU after saying it aloud several times i say it bih-key with a long ee at the end. I'm from the north Eastern state of Queensland. No true emphasis on either syllable.

[@asner1]

@@IMJwhoRU Yes, pronounced "bick". Rhymes with eg. Mick. Anzac Day - is such a wonderful day of reflection here. . . . From Melbourne, Australia.

[@timelybehaviour5318]

Hey glen, I live in Sydney Australia and woke up to see this vid. Thank you for the care and respect shown. Lest we forget.

[@davecaron1213]

When stationed in England, my pub landlord had served with the ANZAK troops in the desert fighting Rommel. He said they were some of the bravest men he ever knew.

[@l.c.6282]

Ah. The ANZAC biscuits, one of my favourites when I lived in Australia ages ago. Remembering those who served on ANZAC day.

[@lukepaping]

"They shall grow not old, as we that are left grow old; Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning We will remember them." Thanks Glen, I hope everyone down here appreciates the effort you went to as much as I do.

[@zalibecquerel3463]

I'm so pleased you called them "Anzac Biscuits". Would you believe that it's in the laws of Australia never to refer to them as "Anzac cookies" or even "Anzac bikkies"!. According to our department of veterans affairs: "The DVA lists penalties for the misuse of the word Anzac under the Crimes Act, including fines of up to $10,200 for a person, $51,000 for a body corporate and even 12 months in prison.". An exemption exists for "Anzac biscuits", but not "Anzac cookies". There are apparently fines for changing the recipe if you're going to call them "Anzac biscuits", e.g. No egg, no chocolate chips, no almonds. It's a great recipe, because it's simple, and you can have little kids help make them as a family activity. But yeah... we hold it in high esteem. Anzac day is like the US Memorial Day. Very solemn occasion we celebrate by waking early for a dawn service with bacon and egg rolls, and spending the afternoon drinking beer, playing a coin-flipping gambling game called "two-up" (legal only on April 25). And FREE PUBLIC HOLIDAY WOO!

[@helza]

No public holiday in NSW 😥

[@WordsofaReader]

Freshly baked ANZAC biscuits are just the best! Never have I seen such little ones before. Definitely more common to see them in the larger size these days. ☺️

[@ismailyilmaz2730]

"Those heroes that shed their blood And lost their lives. You are now lying in the soil of a friendly country. Therefore rest in peace. There is no difference between the Johnnies And the Mehmets to us where they lie side by side Here in this country of ours. You, the mothers, Who sent their sons from far away countries Wipe away your tears, Your sons are now lying in our bosom And are in peace After having lost their lives on this land they have Become our sons as well." Remember the horrors of war, and honour the fallen, wherever they may be burried. Lest we forget.

[@excessionary]

Lovely gesture and perfect for viewing over my Sunday morning breakfast. Thanks Glen (and friends), from South Australia.

[@hape3862]

The term "cakes" for cookies made it even into German: We call all cookies "Keks". But Keks became the singular and we made up our own plural: Kekse. And how do we call actual cakes? They are "Kuchen" (singular and plural). And pie? There is no word for pie in German, it is also "Kuchen", or we use Pie or the French word Tarte. But the German Torte (with "o") is the word for cream cake, like a wedding cake or Black Forrest Cake (= Schwarzwälder Kirschtorte). And biscuits? Bisquit is used only for things made from biscuit dough. - What a rabbit hole …

[@IMJwhoRU]

That is so cool! Thank you for sharing that. American here who loves languages and wishes I’d had the opportunity to learn more. IMHO more languages should be taught in elementary school. I didn’t have the chance until high school (grades 9-12), then didn’t put myself in situations to use it, so remember next-to-nothing. 🙁 I’ve sung in Latin, German, French, and Spanish and believe I have an ear for their sound and pronunciation, but if there isn’t an accompanying translation I have no idea what I’m singing. (Beyond thinking it sounds beautiful.)

[@urbanpixxie5726]

And in Swiss German it‘s: Kekse = Guetzli, Biscuit = Biskuit for an unfilled or undecorated cooke like a petit beurre or used term by older people or different regions/dialects, Biskuit is also the word for a sponge cake/roll, a cake in the shape of a a loaf = Cake, Pie = Wähe, filled cake (aka wedding cake as above) = Torte. It is truly a rabbit hole and fascinating

[@jburtonca]

"Cookie" is, I believe, derived from Dutch.

[@kaitlyn__L]

So lebkuchen are tiny cakes, going by the name? Since they’re gingerbread I’ve always thought of them as soft biscuits.

[@PiousMoltar]

I'm British, and the fact you have no word for "pie" is surely grounds for World War III! I love Black Forest cake... or as it is actually called here, Black Forest gateaux. Not because it's French, but because it's far too fancy to merely be called a "cake"!

[@boozeontherocks]

You did an incredible job presenting the history behind this cookie/cake for an important period of the Australian and New Zealand forces. Thank you.

[@buggz8889]

Thank you from everyone in Australia on this special day

[@great-spirit-thankyou]

Happy Anzac Glen and Jules ... Lest we forget. Hugs from Aotearoa, New Zealand

[@dibbsonline]

Today is a day of remembrance for all ANZ veterans and service people. They were up at dawn, had only hard biscuits to eat and a rum and milk gunfire breakfast before following orders and losing their lives. Lest we forget.

[@apathetk]

Oh, you tease! I saw this pop up and was excited to have something to watch on break!

[@hilotakenaka]

Happy Anzac Day! Let’s commemorate all those who lost their lives in Gallipoli

[@Ilovefotz]

You do not say “Happy ANZAC day”. It is a solemn day of commemoration.

[@hilotakenaka]

@@Ilovefotz I'm Australian, I say happy because I'm grateful that our men were able to fight for our country and keep us safe. The battle itself was a travesty, and those whose lives were lost shall be remembered, but we must also remember that they fought for our freedom and joy.

[@jackiepayne7843]

I’m Australian and would never say Happy Anzac Day. It is a day of solemn reflection and is generally a day on which one ponders the futility of war.

[@benjaminencarmine]

Nothin happy about people dying, especially in Turkey of all places. We don't say happy. There's nothing happy about war. The soldiers who died for Australia and the Empire weren't happy to die. They did what they had to, as well we should all remember. They, as we, have a duty to each other and the world that the British Empire represented, one that protested slavery, fascism and the ignorance that befalls the many. The common good that binds us together is one worth dying for, out of duty, never out of happiness.

[@bhotaling1]

@@benjaminencarmine How do you all feel about Churchill, as Gallipoli was his idea? Also, best Anzac day film to watch: GALLIPOLI or The LIGHTHORSEMEN?

[@helza]

Thanks for acknowledging ANZAC day and thanks for a fascinating video. What lengths you went to to research this!

[@FineAndAndy]

It's nice of people to mail you recipes from Australia, but it certainly would have been more thematic to mail some of the biscuits!

[@brissygirl4997]

They probably wouldn't make it through the post. They'd be mostly crumbs by the time they arrived.

[@brissygirl4997]

@@t_y8274 mail handlers are a lot rougher nowadays than they used to be when everything was done by hand. Now nearly everything is done by machine. They are meant to stay fresher longer than other types of biscuits and cookies, not necessarily stay in one piece.

[@lehewitt]

Did anyone else notice in the first cookbook that there was a biscuit called “slugs”? Do we want Glen to make those?

[@marilyn1228]

I can't even imagine, but yes, we do.

[@Booger414]

@@marilyn1228 I concur

[@honthirty_]

Whoa! Slow down. Dont jump into that decision on Slug cookies.

[@bleedingfinger]

Awesome! As an Aussie living near Toronto, this is cool!!!!

[@TheMowgus]

Glen, send him biscuits! lol

[@egmviola]

Steen's Cane Syrup could probably substitute for Lyle's Golden Syrup. It is dark and earthy but 100% cane sugar.

[@gerardhebert9207]

love steens

[@StephBer1]

I think it would depend on how it is processed.. This is an explanation. "Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made by the process of refining sugar cane". Treacle is much darker and heavier.

[@sandrastreifel6452]

Here in Canada, Roger’s Golden Syrup is the most common.

[@gerardhebert9207]

Steens also makes a "golden" blend...

[@MoonlightingJames]

@@sandrastreifel6452 Yes it is but you will get a different end product if you use Rogers GS. I have tried substituting Rogers in a couple of recipes that ask for Lyles GS and the end result is no where near as yummy.

[@juliettestofmeel]

Lest we forget. 🕊 ( we need a poppy, rosemary, slouch hat or digger emoji for ANZAC day). We always made the Women’s Weekly version (Mum had their Big Book of Beautiful Biscuits cookbook). I always have a heavy hand with the oats (more is better right?). Always use white sugar. Note: if you use margarine it gives you a softer biscuit, butter a crisper one (butter tastes better). I use rough tablespoon sized blobs to make my biccies. If you get it right the outside is crunchy & the inside is chewy = heaven. As another commenter said melting the butter & golden syrup together, then adding the bi-carb-water mix to it and watching it bubble up is so satisfying. If you get it in the other bowl while still bubbling it makes it fun to mix into the flour/oat mix. Was my Dad’s absolute favourite biscuit. I would quite often bake them for him for Fathers Day. RIP Pa Bear.

[@amyh6936]

Thank you from Australia for the care you put into researching this recipe and the respect shown to our national day of remembrance. Lest we forget.

[@AustralViking]

Check out old CWA (country women's assoc. Aust.) cookbooks, lots of measurements in kerosene tins etc.. that start with first slaughter the chicken..

[@mrwhitespaleking5190]

Thank you for your considerate post! 🇦🇺🇳🇿

[@janehitchmough3470]

Thank you for this lovely tribute to the ANZACs. We had a very quiet dawn service this morning at the road side of our driveway, just like last year when we were in lockdown. This years lockdown is a short sharp response on the West coast of this wide brown land to new community spread. (Let’s hope it is enough.) I quite often make Anzac biscuits (my recipe gives measurements in ounces) but the ones I make on Anzac Day always seem more special. I think of all those mothers, baking them to send to their sons. A few daughters too. TheIr hope and love and prayers went into them. My paternal grandfather served in WW I in France.The family history tells me he sat in a returning troop ship in quarantine off Fremantle because of the influenza pandemic for a month, smelling the Cottesloe pines and eucalypts before being allowed to disembark in about 1920. His oldest son volunteered and sadly died in WW II as a navigator in 1943. My father also served in WW II in the army and was forever grateful that he was on the last ship to Papua New Guinea just as the first bomb was dropped on Japan. I can only imagine how his mother felt as she waved him goodbye and her joy at knowing it was over. I also have a cousin’s who has served 3 tours in Afghanistan. Thankfully he is home safe. Anzac Day is important, to remember, to reflect on the reasons for conflict and the considerable costs to all involved. Thank you Glen for all your videos, I have been watching from the other side of the world. Take care and stay safe.

[@jsimes1]

I really love the depth of your research into a recipe and releasing the video on Sunday morning Australian time makes it especially poignant!

[@thehodge168]

Love the fact you tried ever so hard to keep referring to them as biscuits. On that same tangent. ANZAC biscuits are actually a trademarked name. But by the commonwealth government. Everyone is allowed to use said name. As long as the baked good is always to be referred to as a biscuit. So sell your ANZAC biscuits all you like. Just dont get caught calling them a cookie down under

[@Sanutep]

"Canada and New Zealand have the same size tablespoon - 15mL, Australia uses 20mL" Meanwhile in NZ: big box stores sell Australian measuring spoons because we are treated as a similar or same market in terms of shipping and distribution 😅😅

[@robinpitblado]

A great video and so appropriate to coincide with ANZAC Day. The research was fascinating and I was surprised you found not one but 3 historical Australian cookbooks. Presumably not so common in Ontario.

[@Adam-ox6zy]

Let's not forget that the ANZAC soldiers were joined by a regiment from Newfoundland in 1915 at Gallipoli (where the ANZAC legend was born) and 30 men were killed in action and another 10 died from the disease. I believe that Newfoundland was not part of Canada back then but just thought I would mention there are further links between our countries that we trace back to Gallipoli

[@2d540]

Happy Anzac Day from Australia

[@graeb4751]

Despite being 5th gen Australian i cannot make these well:( (I usually do quite well at baking other biscuits/cakes/breads etc) - thanks for taking the time to research and make the recipe Glen!

[@margeryk000]

I love a history lesson with my cookies/biscuits/cakes. Thanks Glen!

[@busterfixxitt]

According to the Qi tv show, 'cakes go hard when stale; biscuits go soft'. Which make Jaffa Cake 'cookies' exempt from some biscuit tax/tariff, because they're actually cakes.

[@jbaldwin1970]

It’s true - this went to the Supreme Court...

[@lukepaping]

not quite, it went to a tribunal and when it did there wasn't a supreme court, the tax they were exempt from was on chocolate covered biscuits but not on chocolate covered cakes.

[@shessassy]

My family’s recipe came straight out of the Edmonds cookery cook - I would imagine that is true for most NZers! :-)

[@meganmills5412]

hahahaahhaah yes its the nz baking bible lol

[@applegal3058]

I've never heard of this recipe or the story behind it before. Thanks for educating me Glen.

[@DrAllan1]

These are definitely as I remember mum making growing up in the mighty Waikato! Cheers for your effort making one of the favourites.

[@TheJohnGiel]

Just baked my first Anzac Biscuits on Anzac Day! Thanks! 😋

[@Brynn_Wood]

Thanks Glen. Lest we forget 🇳🇿 I am totally in the brown sugar camp the biscuit should be the larger size you made and the centre is nice and soft especially when warm from the oven.

[@Daold]

Has to have a chew! The centre is usually chewy and the outer crispy! Thank you for making these Glen, it's not only about Aus NZ but the whole greater commonwealth of nations were brothers in this fight.

[@benjaminwaters241]

My mum never made Anzac biscuits that small. Ours looked a lot more like your second batch did. We generally used brown sugar instead of white sugar and when we were feeling extra patriotic we used local honey instead of golden syrup. As an adult I love all of the little differences for different reasons.

[@bonniecolleenpappin8807]

40 years in Australia never gave me a taste for these but my husband's family LOOVE them.

[@elyzaleeflick4691]

My family have never put coconut in out Anzacs, i just went to check in the hand written cook book i inherited from my grandmother

[@julielecras5762]

Every time I smell ANZAC biscuits it takes me straight back to my mum's kitchen, a real smell from my childhood.

[@jca111]

Grr I hate premier videos appearing in your timeline when you can't even watch them

[@judyteeter1103]

Very shipping friendly cookie. The coconut acts like the straw in adobe bricks to give the cookie stability. I've been making these for years from a recipe in a Nick Malgieri cookbook. His recipe is from an Australian friend.

[@christinekeleher3578]

Never had one of these cookies 🍪 but I'm sure going to give them a try with coconut 🥥 and half and half sugars. Might even be good with a spread of melted chocolate 🍫. 🥥 + 🍫= yum.

[@IMJwhoRU]

Ooh ... one of those half-dipped cookies! Sounds yummy. 🙂

[@chocoball604]

A good sized chinatown grocery store (like T&T in western Canada) that sells Hong Kong foodstuffs would have Lyle’s Golden Syrup.....it’s still the default syrup in Hong Kong.

[@Curiosity-NZ]

Glen: My own research into ANZAC biscuits is that they were made out of what rations that the troops had on the day. I'm a Kiwi and ex-Navy. My late fathers served in the NZ Army in WW2 (North Africa and Italy) plus J Force afterwards. He often made these the same way he had done when he was in either North Africa or Italy. The Australians and the Kiwis also made these when in Japan after the war. Apparently in Japan the other armed force members would be constantly looking out for when any Kiwis or Aussies were making them. They were and still an energy source when you look at the various ingredients that were used in their making.

[@davidfinn5029]

Yes that is correct in the trenches of Gallipoli they made biscuits with what they had left over from ration packs. Anzac biscuits was born eventually it made its way back home when the troops returned home.

[@bhotaling1]

slow carbs, fast carbs and good fats. all a solider needs.

[@DanielMartinez-lz3ot]

you should do a vid on homemade Lyle's golden syrup! but in the U.S. you can find Lyle's at Cost Plus World Market.

[@ianhenderson1977]

Thank you for this, from #Chch New Zealand

[@notold37]

Thank you Glen and Julie for doing this recipe, Anzac biscuits are one of my favourite things, today is a day of remembrance, 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘Very proud Australian

[@seanet1310]

Thanks Glen for covering this. Making them bigger was a great change in the history of ANZAC day. 80 years on, such a similar recipe still out there. We use a more golden syrup, my guess about 50% then brown sugar Vs white caster. Bake slightly to a slightly less browing. Fun fact, it is against the law to call them ANZAC Cookies in Australia and may come with a fine for breaching the act. (not likely though) Lest we forget

[@Nezuji]

Yes, in Australia and New Zealand, unauthorized use of the term "ANZAC" is punishable by law. A general exemption is given for ANZAC biscuits provided that they are called "biscuits" (not "cookies" or otherwise), and stay very close to an official recipe. I'm sure that Glen is safe, though! He's not selling them, and he's very much entering into the spirit of it.

[@hottubz1965]

My biggest fear in 1970's elementary school was the threat of the metric system

[@jbaldwin1970]

I remember being taught both imperial abs metric at school. I can’t understand why we still use both here in the UK. One of our national newspapers insists on giving temperatures in Fahrenheit... because it’s readers are older. We’ve been metric for fifty years!

[@IMJwhoRU]

American here ... I was in elementary school in the 1970s and remember being taught the metric system because “it was coming soon.” Stupidly, IMHO America never officially switched. Metric just seems so much more logical.

[@GrizzAxxemann]

I use both regularly. Depends on the applicatiin, though.

[@HaloInverse]

​@@IMJwhoRU I've heard a "conspiracy theory" that Reagan abolished the U.S. government's Metric Board, effectively kneecapping the common adoption of the metric system in the U.S. at the "last minute", as a sort of "stealth tariff". Because most of the world had already switched to metric, many international manufacturers selling to the U.S. market would have to set up two parallel manufacturing lines - one producing metric-sized goods for global (non-U.S.) sales, and one producing Imperial-sized goods for U.S. sales. In theory, this would raise the manufacturing costs of goods to be exported to the U.S. at their _source,_ which would help protect U.S. manufacturers from cheaper foreign imports.

[@jonkleve3092]

@@jbaldwin1970 In a way, Fahrenheit is a metric system: On a scale of 0-100, how hot or cold does it feel to a human?

[@NRajah]

A great episode full of respect and fantastic history. More history on Sundays. I'm going to bake some of these biscuits now but I'll have to convert to Celsius. Please can you include metric units for everything. I find it interesting that Canada is obviously metric in some respects but quite American in others.

[@michaelbratton3319]

They looked delicious! A very tasty way to celebrate ANZAC day? Stay safe out there, FROM BIGMICK IN THE UK🇬🇧👍😷

[@Underestimated37]

A while back I sent you a digital copy of the Victorian CWA (Country Women’s Association) cookbook with a lot of these recipes too, which became kind of the ‘default’ recipe too may be worth a look. Also has a wonderful section about adapting to metrification

[@Jagermonsta]

chewy ANZAC FTW! In Australia they're sold about the same size as Glen's larger version of the biscuit Thank you for the video and sharing the day with us!

[@pushpennyexcursions9602]

Or you can make your own golden syrup. That’s what I did when I needed some and it came out great. I watched a lot of videos and they were mostly identical, so away I went. Only hitch was crystallization of the initial caramel, buy I found that a little more water at the start ended that issue. And it was much cheaper than trying to buy it here in the States.

[@michaelreid8857]

Wouldn’t Karos Corn Syrup be reasonable?

[@bradmcmahon3156]

@@michaelreid8857 it would work fine but not quite the same flavour. You could add a small amount of treacle I suppose. I wonder if you put the corn syrup in a saucepan with a bit of water and continuing the caramelisation would work?

[@jliquorish]

Hi Glen, Here is a recipe my Wifes mum gave her going back to ration times in WWII here in Melbourne. Anzacs - Makes 40 4 oz (4 tablespoons) butter (room temperature) 1 cup castor sugar 1 cup plain flour 1 cup dessicated coconut 1 cup rolled oats 1 tablespoon heaped of golden syrup 1/2 tsp Mixed Spice 1 tsp carb soda 4 tablespoons of hot tap water Preheat oven to 325F (approx 160C). Cream butter and sugar till soft and fluffy, add golden syrup and beat well. Sift flour, carb soda and spice together, mix with rolled oats and coconut. Stir in creamed mixture, add hot tap water and mix well. Roll heaped teaspoon mixture into ball and flatten with fork.Place on baking sheet 2 inches apart. Bake 15 - 20 min until golden. Take out and let cool on wire rack until crisp. Store in a biscuit tin. As a side note, your biscuits didnt look rough enough. Could it be the oats you use?

[@MrLukeChandler]

Lest we forget

[@dominicburjak]

Good on ya mate, great job and much love from Australia.

[@EmmaAppleBerry]

The one cup of everything sounds very accurate to me for anzacs & was how i was taught also! Theyre known to be very simple to make and one of if not the first that aussie kids make.

[@herbrand47]

I like to make ANZAC slice. Double the ANZAC biscuit recipe. Get a slice tin/pan and line with baking paper. Line base and sides with biscuit mixture. Then spread strawberry jam over base then drop small dollops of remaining biscuit mixture over the top of jam to completely cover jam. Bake on 150C (300 F)until turns golden like the biscuits.

[@TheFleetz]

Aussie here. Our ANZAC biscuits which we make every ANZAC Day. Our biscuits are around 70mm round AND more importantly we would double the golden syrup or a bit more. Ours you can bend slightly before they break which is due to the extra Golden Syrup. We also use brown sugar instead of castor sugar. There will be a number of variants of recipes. Our recipe has derived from my dear late mother’s recipe. Dad served in the Australian Infantry in WWII. Lest We Forget Brilliant amount of research you have done acquiring all those old Aussie cookbooks! 👍

[@SmallWonda]

Sounds like an ideal recipe, thanks Glen, the research was very interesting. I think it's a bit like a British flapjack, but not so sweet and sticky. The Anzac biscuits I have here are the RSL ones and I wouldn't have thought they had coconut in, but they do, and compared to average Aussie cookies/biscuits are delightfully plain, and yes, smaller than a 'normal' North American cookie! Thanks for sharing. Very glad to see you using Tate & Lyle golden syrup, I was so dismayed when I first came to Michigan & there was no beautiful Golden Syrup - it has a very distinct, rich flavour, so well worth hunting out if you've never tried it.

[@kristianlawrence]

Thanks Glen. You don’t see many international people acknowledging ANZAC day. Lest we forget.

[@VoIcanoman]

Interesting. Sounds like a stripped-down version of what I've come to know as "Forest Ranger cookies" (though I'm sure they have other names). Those have the same base of flour, coconut, and large flake oats, but usually have a crispy element like Rice Krispies or Corn Flakes (and some people add chocolate chips, though I prefer rough-chopped dried and sweetened cranberries, which add yet another different texture to the wonderful heterogeneity). I should give ANZAC cookies (erm...biscuits...which means a totally different kind of baked good here in Canada) a try next time I'm in the mood for baking.

[@reeffeeder]

Love the video Glen, really enjoyed the history and appreciate the time you spent researching. This is one of our favorites, easy and yummy. However the topic of coconut or no coconut AND chewy or hard are very contentious in our household, usually resulting in two batches!

[@adamkember]

I found the coconut took up too much moisture and doesn't help the mixture bond, so I don't use it. In an email to Glen a couple of years ago I mentioned that to get rid of the "soapy" taste that often happens with ANZAC Biscuits, timing is everything. By melting the butter or margerine on the stove and then warming up the golden syrup in the melted butter you only have a few seconds to quickly mix the Bi-Carb Soda into the boiling water and add it to the butter/syrup. It will froth up fast. While it's frothy, give it a quick stir and add it to the dry ingredients before the froth settles. Mix, shape, and bake as normal. Without the coconut the mix is a little wetter, but easier to work with. Raw sugar is best.

[@TheHeraldOfChange]

An Australian "Tablespoon" equals 4 teaspoons. It was called a "table" spoon because it was used for serving food at the table, (fork and spoon, silver service.) A desert spoon (breakfast spoon or soup spoon) equals 3 teaspoons. There was also an egg spoon which was half a teaspoon (approx.) The 227ml Cup measure was that size because most porcelain "tea cups" were that capacity. My grandmother kept a green striped porcelain cup aside from the daily use crockery specifically for measuring her ingredients, there were no other matching cups (or saucers) in her kitchen other than for that one cup (and saucer.) An "egg cup" was equal to 30ml. All the old measures were taken mostly from common dining ware (cutlery and crockery) and more often than not were not purpose purchased until after metrication. As for Anzac Biscuits, that CAN be made either with or without coconut. Without, is the earlier and nowadays possibly less popular version. I prefer my Anzac biscuits without coconut: that's what Lammingtons and Iced Vovo's are for 🤪 Golden Syrup (substitute) is easy to make and there are a few good recipes around.

[@flounder31]

These sound fantastic, and a lovely remembrance. Those ANZAC boys had a rough go at Gallipoli. Much respect from here in the States.

[@Dreymasmith]

They look pretty good. My grandmother always said to put out a "walnut sized" piece of dough for each biscuit. And her mother always made these without desicated coconut although I am definitely a with coconut person. And more crunch for me, but more chewy for my kids. Go figure. Didn't know we have a different tablespoon size to you guys and the New Zealanders. Great video.

[@anniee6616]

Lest we forget In Perth Western Australia, we are in lockdown due to a case being found here.. so instead of the ceremonies for our fallen soldiers, we have to remain home. Instead, we stand at the end of our drive way and remain silent while the last post plays.. probably via radio The Last Post - kzbin.info/www/bejne/g5SmdYqPnLusptU

[@ChristianJull]

I made my first batch of ANZAC biscuits in grade 2 or 3 at primary school in Brisbane in the mid-70s. It was then my job to make them for the family forever more... 🙄😄

[@shawnlyon4760]

In southwest Ontario I’ve always found Lyle’s at Bulk Barn!

[@anniee6616]

a good tip is to buy good quality Golden Syrup.. the no name brands don't have the caramelised flavour. CSR is good

[@bonniecolleenpappin8807]

When you can get it OS.

[@NRajah]

A great episode full of respect and fantastic history. More history on Sundays. I'm going to bake some of these biscuits now but I'll have to convert to Celsius. Please can you include metric units for everything. I find it interesting that Canada is obviously metric in some respects but quite American in others.

[@gbrading]

Love ANZAC biscuits, you can buy them in the supermarket in the UK and money from the sale goes towards the Royal British Legion. I should try to make them myself too!

[@davidfinn5029]

Been an aussie growing up on Anzac bickies I love em. Half teaspoon is too small. A desert spoon is more like it. Then they have a slightly gooey centre. Thank you for showing respect for our brave men and women who have served and continue to serve.

[@monkeylordofdoom14]

I was born in NZ and grew up there and I loved these cookies and the beautiful way to remember what our troops did for us. Can't wait to follow this recipie with you!

[@dione.c.3432]

Biscuits you savage.

[@monkeylordofdoom14]

@@dione.c.3432 🤣 What has living in Canada done to me 😵 thanks for setting me straight!

[@profrumpo]

I'm with you Glen I don't like coconut at all but when these were sold in a UK supermarket I had to try them and really liked them (some of the proceeds when to a Military charity). Sadly they seem to have vanished now. By the way it's often overlooked but many thousands of British troops also died at Gallipoli. Thanks for making this recipe to mark a poignant day.

[@GlenAndFriendsCooking]

Canadians fought and died at Gallipoli too -

[@battlestarkoala]

Interesting method. I've always melted all the liquids together in a saucepan and then poured them into the dry ingredients! Glad it still worked out and tasted good :)

[@tonetoner8789]

Lest We Forget

[@Bearded-Foodie]

My family’s love a chewy ANZAC biccy, Nanna always had a jar fully stickers at all times! Lest We Forget!

[@Tsuresu]

Australian here. Used to eat these all the time as a kid. Haven’t been able to get home for years (was meant to go back last year, but y’know...) so this definitely made me nostalgic. Thanks guys.

[@mmmBax]

Chewy or Hard... That's the important question

[@bradcroudis8334]

Have to be hard (crispy)

[@chrisgurney2467]

Gotta be chewy :D

[@callabeth258]

Chewy! I actually prefer to not even bake them! I eat the mixture straight out of the bowl!

[@arrgghh1555]

Chewy, Add extra butter+goldensyrup to make a wetter mix and don't bake as long. I want them to taste good not send them half way around the world on a ship.

[@EmmaAppleBerry]

CHEWY! only crappy supermarket ones are hard and dry