Today is ANZAC Day, a day when we in Australia remember and honour those who have fought in wars to keep our country safe and to uphold justice. ANZAC stands for Australian and New Zealand Army Corps. The 25th April is the date which marks the anniversary of the first major military action fought by the Australian and New Zealand forces during the First World War (Gallipoli in 1915). My great uncle Ernest was in that first landing. He died a week later, the day before his 25th birthday, after being wounded 28th April 1915 at Gallipoli. My father's eldest brother was named after him.
One ANZAC tradition which we enjoy is baking ANZAC Biscuits. ANZAC biscuits were originally baked by family at home and sent to loved ones stationed overseas. ANZAC biscuits were chosen as they are hardy and survived the long trip well and were still edible when they arrived. Miss O baked these ANZACS this afternoon, nice big ones which are disappearing quickly.
1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup desiccated coconut
1 Tbsp golden syrup*
1 1/2 tsp bicarbonate of soda
2 Tbsp boiling water
*If you have difficulty sourcing golden syrup you could use a little treacle or maple syrup mixed with honey.
- Preheat oven to 160C/320F. Combine rolled oats, flour, sugar and coconut in a large bowl.
- Melt butter and golden syrup over low heat. Add boiling water to soda, then add this mixture to the melted butter and syrup (it will bubble up a little).
- Pour into dry ingredients. Stir well. Roll into balls, place on greased or lined baking trays and flatten slightly (allow room for spreading).
- Bake 15-20 minutes or until dark golden in colour. Remove from oven, stand for 2 minutes. Loosen biscuits and cool on a wire rack.
Makes about 24 medium sized biscuits.