Australian Anzac biscuits have beaten out New Zealand Anzac biscuits in a blind tasting, thanks to extra sugar.
Otago University’s Department of Food Science asked more than 200 students and staff to munch Australian and New Zealand Anzac biscuits and kept the origins of the recipes deployed secret.
The New Zealand Anzac biscuit was baked from the recipe in Edmonds Cookery Book and the Australian was from Country Women’s Association Cookbook (Australia).
The Australian recipe was the clear winner, with 62 per cent preferring it over the Kiwi recipe, organiser Pat Silcock says.
“The Australian recipe contained 35 per cent more sugar and it appears New Zealanders are suckers for sugar,” she said.
At a similar taste test at Deakin University in Australia 72 per cent of participants preferred the Australian recipe.
Although the biscuit is associated with the Gallipoli landing, the first published record of a recipe was much later, according to Helen Leach, Emeritus Professor of Anthropology and Archaeology at Otago University.
AAP
