Few treats are as deeply woven into the Australian identity as the ANZAC biscuit. But beyond the golden crunch and syrupy aroma lies a story intricately linked to the South Australian Country Women's Association Inc. (SACWA), an organisation that has played a pivotal role in both preserving and promoting this beloved national icon.

The ANZAC biscuit’s origins stretch back to World War I, when Australian and New Zealand women baked long-lasting, nourishing biscuits for soldiers serving abroad. These biscuits, made from accessible ingredients like rolled oats, golden syrup, coconut, and flour, could withstand lengthy sea journeys. Over time, the ANZAC biscuit became more than just a foodstuff—it became a symbol of care, resilience, and the home front’s unwavering support for troops.

Enter the SACWA, founded in 1929 with the aim of improving the conditions of women and children in rural communities. From its earliest days, the organisation recognised the power of food—especially baking—as a tool for community building, fundraising, and providing comfort during challenging times. The ANZAC biscuit, with its simple recipe and powerful symbolism, quickly became a staple at SACWA gatherings, bake sales, and fundraising efforts across South Australia.

Through the SACWA, the tradition of baking ANZAC biscuits was not only maintained but also woven into the very fabric of rural life. Generations of women swapped recipes and techniques at meetings, ensuring that the authentic taste and story of the ANZAC biscuit were passed down. The act of baking these biscuits became a communal ritual, especially around ANZAC Day, when they were made in bulk for remembrance services, care packages, and local events.

The connection between the SACWA and ANZAC biscuits goes beyond mere tradition. The association embraced the ANZAC biscuit as a symbol of strength, unity, and collective memory and by rallying around the humble biscuit, the SACWA fostered a spirit of volunteerism and mutual support, with proceeds from biscuit sales often directed towards local projects, disaster relief, and services for rural families.

Today, the legacy endures. The SACWA continues to honour the ANZAC biscuit, not just as a culinary favourite, but as a living link to Australia’s past. Whether baked for a country show, sold at a market stall, or shared over a cuppa during a morning tea, each biscuit carries with it a taste of history and a reminder of the enduring power of community—qualities that both the ANZAC biscuit and the SACWA exemplify so well.

ANZAC Biscuit Recipe

Long standing member of the SACWA, Lyn Brew shares her ANZAC biscuit recipe which is from her School Mines cookbook (5th edition) from her 1956 high school domestic arts class.

INGREDIENTS

  • Cup each of rolled oats, coconut, plain flour and sugar
  • 1/2 teaspoon salt
  • 4ozs butter
  • 1 tablespoon golden syrup
  • 3 tablespoons water
  • 2 level teaspoons carb soda
  • 2ozs nuts. (I very seldom use nuts.)

METHOD

Mix all dry ingredients together. Boil water, carb soda, syrup and butter together and add to dry ingredients, then mix well. Place teaspoonfuls on a greased slide, leaving room for them to spread.

Bake in a slow oven about 1/2 hour. Gas 325 degrees, electric 375 degrees.

Lyn says, “I always bake about 170 degrees in the modern terms and a bit less than 1/2 hour.”