Australian Anzac biscuits win Trans-Tasman taste challenge

Australian and New Zealand Anzac biscuits have been put to the taste test, with the Australian version coming out on top.

In the spirit of the friendly rivalry that exists between Australia and New Zealand, Deakin's Centre of Advanced Sensory Science and their food science colleagues at the University of Otago set their teams of taste testers the task of determining which country's recipe they preferred.

For this Trans-Tasman challenge, two recipes chosen as being representative of the two countries (see recipes below) were baked exactly according to the instructions. The 332 participants (131 from Australia and 201 in New Zealand) were asked which biscuit they preferred.

"The result was conclusive, with 66 per cent of overall participants preferring the Australian Anzac biscuit," said Professor Russell Keast, head of Deakin's Centre of Advanced Sensory Science. "There was also a trend for the New Zealanders to prefer the New Zealand biscuit (38%) more than the Australians (28%)."

Combined Results (Deakin University Australia, University of Otago New Zealand)

                                 Prefer Australian            Prefer NZ                     Total

Australia                   94 (72%)                           37 (28%)                       131

New Zealand           124 (62%)                          77 (38%)                       201

TOTALS                      218 (66%)                         114 (34%)                     332

Even though the ingredients of the two recipes are identical, the proportions do differ. The trained tasters at Deakin University found the Australian Anzac biscuits to be sweeter, more buttery and chewy in texture, while the New Zealand version was higher in caramel flavour and coconut intensity with a slightly crumbly texture.

"The results showing that people prefer the sweeter biscuit is not that surprising," Professor Keast said.

The origin of the Anzac biscuit is not altogether clear. Some reports say it was created by soldiers' families as a more nutritional option to other foods supplied while others suggest they were baked and sold to raise funds for the war efforts.

"Whatever the history might be, Anzac biscuits are among the lasting legacies of the military action fought by Australian and New Zealand forces at Gallipoli in the First World War," Professor Keast said.

"The Anzac biscuit is an example of local food heritage, both here and in New Zealand, and something worth preserving." 

New Zealand Recipe (Edmonds Cookbook)

½ cup standard flour

1/3 cup sugar

2/3 cup coconut

¾ cup rolled oats

50g butter

1 tablespoon golden syrup

½ teaspoon baking soda

2 tablespoons boiling water

Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level teaspoon onto greased trays. Bake at 180C for about 15 mins or until golden. Makes 20.

Australia Recipe (Country Women's Association)

1 (150g) cup standard flour

1 (220g) cup sugar

1 (90g) cup coconut

1 (100g) cup rolled oats

125g butter

1 tablespoon golden syrup

1 teaspoon baking soda

2 tablespoons boiling water

Preheat oven to 180C. Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level teaspoon onto greased trays. Bake at 180C for 10 mins or until golden.