A New Twist On The Classic Anzac Biscuit

March 20, 2023

As we approach Anzac Day, all Australians know that there is no Anzac Day without an Anzac biscuit which is closely associated with our national holiday that commemorates the service of Australian and New Zealand soldiers during World War I.

The origin of the Anzac biscuit can be traced back to the war effort during World War I. The wives, mothers, and girlfriends of soldiers wanted to send something to their loved ones that would survive the long journey by sea to the front lines. They came up with a recipe for a biscuit that was made with rolled oats, sugar, flour, coconut, butter, golden syrup, bicarbonate of soda, and boiling water. These biscuits were easy to make, had a long shelf life, and were a reminder of home.

The name “Anzac” comes from the acronym for the Australian and New Zealand Army Corps, which was formed during World War I. The Anzac biscuit was first known as the “Soldier’s Biscuit” or the “Anzac Crisp” and was sold at fetes and public events to raise money for the war effort.

After the war ended, the Anzac biscuit became a popular treat in Australia and New Zealand, and it has remained a popular symbol of the Anzac spirit ever since. Today, the recipe for Anzac biscuits is still used and enjoyed by many people in Australia and New Zealand. It has become a tradition to bake Anzac biscuits on Anzac Day and to remember the sacrifices made by the soldiers who served in World War I.

Sarah Glover shares her version of the Anzac biscuit.

Recipe attributed to Sarah Glover, Traeger Grills Australia Ambassador and Author of WILD: Adventure Cookbook  

Baked Anzac Apple Crumbles









Serves: 6

6 granny smith apples
1 teaspoon lemon juice
1 cup apple sauce
1/2 cup plain flour
1/2 cup salted butter
1/2 cup brown sugar
1 cup rolled oats
2 teaspoon ground cinnamon
pinch of salt


  1. Preheat your Traeger grill, with the lid closed, to 180°C.
  2. Cut each apple in half horizontally through the middle. Using a melon baller, cut out the cores, leaving a rounded hole. 
  3. Rub the exposed apple flesh with the lemon juice, and fill each hole with 1 tablespoon of the apple sauce. Transfer the apple halves to a snug-fitting baking dish.
  4. In a small bowl, mix together the flour, butter, brown sugar, oats, cinnamon and salt, until you have a crumble mixture. 
  5. Press the crumble on top of each apple half, then transfer to the Traeger, close the lid and cook for 35–40 minutes, until the apple is soft and the crumble is golden brown.

Recipe attributed to Sarah Glover, Traeger Grills Australia Ambassador and Author of WILD: Adventure Cookbook

Sarah Glover’s ANZAC Smores Gone Wild









Cooking time 15 min 

Prep time: 15-20 min 

Makes: 16 cookies 


  • 1 1⁄4 cups (110g) rolled oats
  • 1 1⁄4 cups (110g) desiccated coconut
  • 1 cup (150g) plain flour
  • 150g unsalted butter
  • 1⁄4 cup (90g) golden syrup
  • 1 cup (220g) raw sugar
  • 1⁄2 tsp bicarbonate of soda
  • 1 cup vanilla marshmallows sliced into three round discs 1 block of chocolate broken into pieces


Preheat your Traeger Grill (using cherry wood) to 180°C.

Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside. Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the bicarb soda and 1 tbsp water. Stir to combine, then pour over the oat mixture.

Using a wooden spoon, combine butter and oat mixture. Using 1 tbsp mixture each, roll into 16 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each.

Flatten biscuits slightly, then bake for 8 minutes until the top tray is slightly golden, add the discs of marshmallows on top with a few pieces of chocolate. Cook for a further 6-8 minutes until all biscuits are golden. Remove from the grill and cool on a wire rack. 



Sarah Glover, Author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia: The internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!). 

Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia. 

Traeger Grills: Traeger Grills, headquartered in Salt Lake City, has been revolutionising BBQ grilling and outdoor cooking for over 30 years with one simple, all-encompassing cooking solution. Traeger pellet grills use 100% all-natural hardwood fuel to infuse food with flavorful smoke, making food taste delicious and most of all, memorable. As the inventor of the original and world’s top selling wood-fired grill, Traeger utilizes wood-fired convection power to provide 6-in-1 versatility; grill, smoke, bake, roast, braise and BBQ meals to perfection every time.For more information about Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit www.traegergrills.com.au

Be the first to comment

Leave a Reply

Your email address will not be published.