Saturday marked the 100th year anniversary of Australia joining the great war, better known as ANZAC Day. The ANZAC’s (Australian and New Zealand Army Corps) Stormed the Gallipoli Beaches of Turkey the morning of April 25th 1915, and while it was a major tactical blunder by the British it forged the legacy of the ANZAC spirit to overcome adversity through determination and mateship. A spirit that continues through to today’s men and women serving to keep Australia and the people they protect, safe from the horrors and injustices in our world. I’m no believer in celebrating war, I do believe in celebrating the courage, sacrifice and determination shown by our diggers which continues to be shown today on modern Battlefields. While My Dutch and English Heritage have no direct connection to the sacrifices made by the men who landed in Gallipoli, I am Australian and have enormous pride in them and the legacy that follows them today!
Lest we Forget!
The ANZAC Biscuit was created by soldiers loved ones as a nutritional “edible” substitute for the army’s ANZAC wafer which were so hard it was more often ground up to make porridge instead of being a bread substitute which was its purpose. The issue with creating something to send to the soldiers was that it needed to withstand the 2 month travel time it took the merchant ships to make the voyage. The traditional biscuit is made using rolled oats, plain flour, sugar, coconut, butter, water, golden syrup and bicarb soda.
They are super simple to make and great to make with kids or for beginners. You can also make a chewy version of this by simply swapping the sugar with brown sugar (which are the ones I made).
Thanks for readin’
1 cup rolled oats
1 cup plain flour
2/3 cup sugar (brown sugar if you want chewy biscuits)
2/3 cup desiccated coconut
2 Tablespoons Golden Syrup
2 Tablespoons Water
1/2 teaspoon Bicarb Soda
How to make them
- First add the oats, flour, sugar (brown sugar if you prefer a chewy biscuit) and coconut into a large bowl. Mix till everything is combined.
- In a pot over a medium heat add the butter, golden syrup and water and bring to the boil. Once boiling take off the heat and mix in the bicarb soda (warning – this will foam up so be aware when working with children).
- Pour the foamy mixture into the dry ingredients and mix into a dough making sure all the ingredients are combined.
- Scoop out a heaped tablespoon of dough and roll into a ball, flattening slightly when you place it on a biscuit tray leave a space between the biscuits as they spread during cooking.
- Bake at 180C for 10 – 12 min, leave on the tray for 5 min before transferring to a wire rack.