Anzac Biscotti — The Daring Bakers February 2013 Challenge


February 28, 2013 by Joanne T Ferguson

BiscottiAre you excited about this #Anzac Biscotti — The Daring Bakers February 2013 Challenge like me?

What better way celebrating my first Daring Bakers Challenge than sharing my “adaptedAnzac Biscotti recipe combined with Anzac History.

When I was searching for “unusual” Crisp Crackers and Flatbreads recipes for the Daring Bakers February 2013 Challenge, I came upon Anzac Biscotti on Easily Good Eats and knew it was “on the list“.

I then thought, how can I have my biscotti (based on my food lifestyle) and eat it too?

The 25th of April (ANZAC day) is a nationwide day of remembrance who lost their lives at war; especially the Australian and New Zealand Army Corp of World War 1.

There are no remaining Anzac soldiers left.

There are no surviving Anzacs of the men who landed at Galipoli in 1915.

Alex Campbell, the last Anzac died from pneumonia at the age of 103 on the 16th May, 2002.
CookiesANZAC biscuits have become synonymous with the Anzac soldiers of World War 1.

The history allegedly surrounds the concerns of mums, wives and girlfriends about how their loved ones were getting enough nutrition on a daily basis.

Sending food was virtually impossible as transportation took over two months and there was no refrigeration.

So a group of women banded together (like women do to resolve problems and food) and came up with a high nutritional value biscuit; the basis coming from a Scottish recipe based on oats.

The original recipe of the Anzac Biscuit (initially called Soldiers’ Biscuits) was made from rolled oats, plain flour, treacle, bicarbonate soda and water; all of these items do not easily spoil.

Today the biscuits are commercially made for consumers.

The biscuits are also used a fundraisers for the Royal new Zealand Returned Services’ Association (RSA) and the Returned and Services League of Australia. (RSL)


Joanna's #Anzac Biscotti
Prep time
Cook time
Total time
#easy #entertaining #Anzac #biscuit #biscotti #cookie #dessert
Recipe type: Baking
Serves: 6 - 8
  • Ingredients
  • 1 cup plain flour, sifted
  • 1 cup rolled oats
  • 1 cup shredded coconut
  • 2 eggs
  • ¾ cup xylitol (See Notes)
  • 1 tablespoon 100 percent maple syrup
  • Oil Spray
  1. Instructions
  2. Pre heat over to 160C.
  3. In a bowl, mix flour, rolled oats and coconut.
  4. In a stand up mixer, beat xylitol, maple syrup and eggs until pale yellow.
  5. Add flour mixture and mix until just blended.
  6. Let dough rest for 5 minutes.
  7. Divide the dough into 2 equal mounds on an oil sprayed flat tray; space dough evenly apart; form into logs.
  8. Bake until lightly browned.
  9. Remove from oven; allow to cook; cut into desired thickness for next stage of baking.
  10. Arrange biscotti cut side down on the same baking sheet.
  11. Bake until cookies are pale golden. (See Notes)
  12. Let cool completely and enjoy!
Feel free to substitute sugar for xylitol.
I chose to allow the biscotti logs to cool; made slicing A LOT easier and did not affect the outcome of the next baking stage.
With a serrated knife, cut the logs crosswise into ¼ inch thick slices.
If using xylitol, bake for 10 - 12 minutes; if using sugar ~20 minutes.

Do YOU enjoy a biscotti with your coffee or tea?

Hands up if you would like to invite a friend over for a chat enjoying dunking this CRISP Biscotti?
Anzac_biscuit* The Naturally Sweet Xlear Australia Pty Ltd Company previously sent me some Naturally Sweet Xylitol products to use in various recipes of my choice and creation.

I have personally used Xylitol products for quite some time, (due to health reasons) and do find I am a lot healthier for substituting xylitol for sugar.

My personal preference of xylitol is not “influenced” by the products sent to me.

:Lifestyle Food

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31 thoughts on “Anzac Biscotti — The Daring Bakers February 2013 Challenge

  1. G’day & Congrats to you on being featured in Party in your PJs 2 too! I am from Chicago and married an Aussie, so I do know a bit about ANZAC day. I love ANZAC bisquits and have attempted to make them for my husband. He says they are close, but they don’t turn out as dark…maybe because we don’t have Treacle here? Never saw them in biscotti form – so I must try them!! We have quite a few of those tins too! Thanks for a great post.

  2. Melissa @ Simply Sweets by Honeybee says:

    Biscotti is on my list of desserts to try. Yours looks amazing. You had me at coconut. Anything with coconut is my cup of tea.

  3. These look wonderful, thank you for sharing the story behind these biscuit. Thank you for linking up at Party in Your PJs…wonderful partying with you. Cheers

  4. Jenn says:

    I’ve never heard of these {or Anzac Day!}, but they look delicious!

  5. auntbeesrecipes says:

    I love biscotti! I will have to try this! <3

  6. I love biscotti and I know I would love this, thanks for sharing!

  7. Kecia says:

    Wonderful post as ever Joanne! Biscotti is sooo good! I have never seen ANZAC before! That is what I love about your page, I see a lot of great new things!

  8. Love the history you told behind this cookie. It always fascinates me where things come from.

  9. I love biscotti with my coffee!

  10. Sarah G says:

    This is a new recipe for me and looks very tasty. I like the sound of all that coconut. Great job on this challenge! Thank you for participating.

  11. Thanks for the mention. I am glad you liked the biscotti. Now I feel like making them again!

  12. snati001 says:

    I’m a big fan of biscotti and anzac biscuits, so I must try this! They look really good and must taste delicious! Putting this recipe on my baking to-do list 🙂

  13. What a great idea making Anzac Biscotti! I want to give these a go for Anzac Day! 😀

    • Thanks Lorraine! I was looking for something with a crunch that I could serve (dunk) with a coffee for breakfast or a snack at lunch!

      Was proud I could share some Australian ANZAC and ANZAC Biscuit history! Substituting Xylitol for sugar made this recipe a lot healthier for me! 🙂

  14. Kim says:

    You have my address … there shouldn’t be a problem sending me a box, lol. Love the look. And our pic is spot on. Very nicely done. Definitely looks like something I would enjoy; a snack … but not too sweet … that is me.

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About me

Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!


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