One of my best friends from uni has been living in New Zealand for the past few years and now has a very exciting job at the New Zealand Sound Archive. She posted the story of Mrs Banard and her biscuits (with the recipe!) on Facebook a few weeks ago. In her interview Mrs Banard said ‘please pass on the recipe’ and so we’re thrilled to be able to share it on this side of the world. I made the biscuits this weekend and have shared them with PHM staff. This guest blog is by Camilla Wheeler and Sarah Johnston of Sound Archives Nga Taonga Korero and is very kindly republished courtesy of Sound Archives Nga Taonga Korero and The New Zealand Film Archive.
A 1965 radio interview held in the collection of Sound Archives Nga Taonga Korero has shed light on the home-baking sent by New Zealand women to our soldiers during World War I, and the incredible baking and fund-raising efforts of one woman in particular.
On Gallipoli, food parcels from home must have been one of the few bright points in the Anzac soldier’s generally abysmal diet, which largely consisted of fatty, salty, tinned “bully beef” and rock-hard ship’s biscuits.
New Zealand families and the Red Cross organised parcels containing tinned luxuries such as condensed milk, coffee and cocoa, as well as home-made biscuits and sweets. Most famous of course, is the Anzac biscuit, and with the centenary of the 1915 Gallipoli landings fast approaching, the debate over its origins seems set to rival the Great Pavlova Debate .
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