Among the many traditional treats that hold a special place in Australian and New Zealand history, ANZAC biscuits are perhaps the most iconic. These golden, chewy or crispy biscuits date back to World War I and were originally made to send to ANZAC (Australian and New Zealand Army Corps) soldiers. They were prized for their long shelf life and simple ingredients. Celebrity chef Josh Emmett, known for his appreciation of rustic and nostalgic flavors, has brought renewed attention to ANZAC biscuits by sharing his own take on this timeless classic. Josh Emmett’s ANZAC biscuit recipe stays true to tradition while adding a few subtle enhancements that make them even more delightful.
The History Behind ANZAC Biscuits
More Than Just a Sweet Treat
ANZAC biscuits are not just a dessert; they are a piece of cultural heritage. Originally baked by the wives and families of soldiers, these biscuits were made to withstand long journeys and to offer a comforting taste of home. They contain no eggs, which made them more suitable for shipping overseas during wartime, as eggs were scarce and could spoil.
The ingredients are simple yet satisfying: oats, flour, sugar, coconut, butter, golden syrup, baking soda, and boiling water. The texture can vary depending on how long you bake them some people prefer them soft and chewy, while others enjoy a crisp, snappy finish. Josh Emmett respects the classic formula but includes small refinements to ensure a perfect balance of taste, texture, and appearance.
Josh Emmett’s Style and Influence
A Modern Twist on a Traditional Biscuit
Josh Emmett is known for combining traditional culinary roots with a fresh, modern approach. His interpretation of the ANZAC biscuit stays loyal to its origin while emphasizing the quality of ingredients and exact timing in baking. His goal is to elevate the humble ANZAC biscuit to something worthy of a gourmet tea tray while still being easy to make at home.
Josh’s focus is on authenticity and technique. He doesn’t try to reinvent the biscuit with flashy ingredients but instead concentrates on proportions, texture, and the right golden finish. The result is a biscuit that honors its historical roots and delivers exceptional flavor.
Ingredients for Josh Emmett ANZAC Biscuits
Here’s what you’ll need to make a batch of Josh Emmett-inspired ANZAC biscuits. The ingredients are simple, but the key lies in quality and technique:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup desiccated coconut
- 3/4 cup brown sugar (lightly packed)
- 125g (about 1/2 cup) unsalted butter
- 2 tablespoons golden syrup
- 1/2 teaspoon baking soda
- 2 tablespoons boiling water
- Pinch of salt (optional, to balance sweetness)
Golden syrup is a key component that gives ANZAC biscuits their distinctive caramelized flavor. Josh emphasizes using high-quality golden syrup and fresh oats for the best texture and flavor.
Step-by-Step Instructions
Preparing the Dough
Start by preheating your oven to 160°C (320°F) and lining two baking trays with parchment paper.
- In a large mixing bowl, combine the rolled oats, flour, coconut, and brown sugar. Mix thoroughly to distribute the dry ingredients evenly.
- In a small saucepan over low heat, melt the butter together with the golden syrup. Stir until smooth and remove from heat.
- Dissolve the baking soda in the boiling water and quickly stir it into the butter and syrup mixture. It will foam slightly this is expected.
- Pour the wet mixture into the dry ingredients and stir until fully combined. The dough should be slightly sticky and hold together when pressed.
Shaping and Baking
Using a spoon or your hands, roll the dough into small balls about the size of a walnut. Place them on the prepared trays, leaving enough space between each for spreading. Gently flatten each ball with the back of a spoon or your palm.
Bake for 1215 minutes, depending on your desired texture. For a soft, chewy center, aim for 12 minutes. For a crisp finish, extend to 15 or even 18 minutes, watching carefully so they don’t burn.
Once baked, let the biscuits cool on the trays for about 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Tips from Josh Emmett for Perfect ANZAC Biscuits
- Use brown sugarfor added depth and moisture. Josh prefers light brown sugar for its balance of sweetness and softness.
- Golden syrup is essentialdon’t substitute with honey or maple syrup if you want the authentic flavor.
- Monitor your oven. Every oven is different, and the golden edge you’re aiming for can turn to burnt quickly.
- Let them cool on the traybefore moving them. The biscuits are fragile when hot and can break if handled too soon.
Serving Suggestions
Classic and Creative Ideas
ANZAC biscuits are traditionally served with tea or coffee, and that’s still one of the best ways to enjoy them. They also pair beautifully with a scoop of vanilla ice cream or a drizzle of dark chocolate for a simple dessert.
You can also crush them over yogurt or mix them into parfaits for a textural element. Josh sometimes suggests sandwiching two biscuits with a thin layer of ganache or salted caramel for an indulgent variation.
Storage and Shelf Life
ANZAC biscuits are known for their long-lasting freshness. Store them in an airtight container at room temperature, and they’ll stay good for up to two weeks. If you prefer them crisp, keep them in a dry area. If you like them chewy, place a slice of bread in the container to help retain moisture.
The Cultural Significance
Josh Emmett’s version of ANZAC biscuits is more than just a recipe. It’s a way to honor history and celebrate resilience through food. On ANZAC Day, which is observed on April 25th, these biscuits are commonly baked and shared as a symbol of remembrance. Josh encourages home cooks to not only make the biscuits but to also reflect on their origin and meaning.
Why This Recipe Stands Out
What makes Josh Emmett’s ANZAC biscuits special is their respect for tradition combined with a chef’s eye for detail. The biscuits are simple, but the quality of ingredients and the care in preparation elevate them into something truly memorable. They’re not overly sweet, and the balance of oats, coconut, and syrup makes for a perfectly chewy or crunchy biscuit depending on your preference.
For those looking to try an authentic piece of Australian-New Zealand history with a professional touch, Josh Emmett’s ANZAC biscuit recipe is a must-bake. It’s easy, nostalgic, and absolutely delicious. Whether you’re making them for ANZAC Day, a cozy weekend, or just because, these biscuits are bound to become a family favorite.