25th April is ANZAC Day, a day of remembrance when Australians and New Zealanders honour those who died and served in military operations since World War 1.
It's an occasion marked by commemorative services at Cenotaphs thoughout the country, parades and marches with current and former soldiers and the like, and lots of 'legal for the day' two-up gambling and a drink-till-you-hurl mentality. Lest we forget.
On a completely different note, ANZAC day this year falls in the same week as the Great British Royal Wedding. Since Australia fought under the Union Jack, it's probably fitting that some of us will be waving the red, white and blue flag on Friday. I love a royal wedding, and can't wait for this one. Onya, Kate and Wills! And onya, ANZACs, too.
This is a traditional recipe for ANZAC biscuits that we all learn to make at school. This year, I made the normally flat and crunchy biscuits a bit more fat, round and chewy. Moving with the times.
ANZAC biscuits
makes about 30
Ingredients
1 cup rolled oats
1 cup plain flour
3/4 cup desiccated coconut
3/4 cup sugar
125g (4oz) butter
2 tblsp golden syrup or honey
1/2 tsp bicarbonate of soda
2 tblsp boiling water
Method
1. Preheat oven to 150C/300F.
2. Combine oats, sifted flour, coconut and sugar.
3. Put butter and golden syrup in a saucepan over gentle heat and cook until the butter is melted.
4. Mix the bicarbonate of soda with boiling water and add to the butter mixture. Stir into dry ingredients.
5. Roll teaspoonfuls of the mixture into balls, flatten slightly and place on lightly greased baking trays, allowing room for spreading.
6. Bake in oven for 15-20 minutes or until golden. Loosen while warm, then cool on wire racks.
Ingredients, including sugar, coconut, rolled oats, flour, butter and golden syrup.
ANZAC biscuits, before baking and fresh from the oven.
Serve biscuits with a cup of tea while reading about the royal wedding.
This is such a classic biscuit. I may need to make another batch to nibble during The Wedding on Friday.
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