DID you know the original Anzac biscuit recipes didn't include coconut?
The humble Anzac biscuit's history is explored in new book Anzac Biscuits by culinary historian Allison Reynolds - and we have two copies to giveaway.
Baked in Australia and New Zealand for more than a century, Anzac biscuits have a powerful connection to the national identity and culture of both countries. But what is the story of this national treasure? Were they eaten by troops during the WWI?
Whether you like them chewy or crunchy, the book answers all the questions you never knew you had about the delicious, golden bickies.
Anzac Biscuits is the culmination of Allison's research. Packed full of emotive vignettes from soldiers' letters and old photos to handwritten recipes and personal stories collected by the author, the book traces the origin and evolution of this extraordinary biscuit.
- Anzac Biscuits, by Allison Reynolds, $24.95, www.wakefieldpress.com.au
How to win:
The Senior has two copies of Anzac Biscuits by Allison Reynolds to give away.
For your chance to win, tell us below in 25 words or less your tip for baking Anzac Biscuits.
Entries close 11.59pm, May 13.
Winners will be drawn May 14.
