The ANZAC Spirit - in a biscuit

To-morrow is Anzac Day. Somewhere in London there is a nostalgic, dare I say homesick, Aussie who has sent - anonymously - this email:

Any chance you could put Miss Schauer's recipe for Anzac biscuits up in time for the big day?? tried to find it online but no cigar!! you're blog was the first thing that came up!!

cheers, an aussie in london missing Nana's cooking...

For those who are unaware, Anzac Day is an important day on the calendars of both Australia and New Zealand. One bit of culinary culture eaten all year round is the Anzac Biscuit. US residents please note: what you call cookies we call biscuits; what you call biscuits we call scones.
The army biscuit, also known as an ANZAC Wafer or an ANZAC Tile, is essentially a hardtack biscuit, a long shelf-life biscuit substitute for bread. Unlike bread though, the biscuits are very, very hard. Some soldiers preferred to grind them up and use them as porridge. (Add water and sugar, cook, serve with generous dollop of jam.) The biscuits are regarded as having high energy and are quite nutritious. To-day, bushwalkers like to have them in their backpacks to keep them going on a long hike. While the original may have been very, very hard, the one's Australians are used to to-day are just really crisp.

So of course Miss Eagle can't have an Aussie across the world with his or her tongue hanging out for an Anzac bikkie, particularly Miss Schauer's Anzac Bikkie. Miss Eagle has posted the recipe at Food from Oz.