April 25, 2013
Today in Australia it's Anzac Day, a day where we remember those who have served and died in war, in particular, Australians and New Zealanders who fought in Gallipoli during World War 1. It's always been a public holiday I haven't known much about, and I can probably bring that down to two things - pretty poor schooling systems that didn't seem to teach kids too much about history, and the fact I was never interested in history growing up. Don't get me wrong, it's not that I don't want to know, I hate not knowing world history, I sometimes feel left out. Art history, on the other hand, that I know lots about, and others generally don't. So it comes down to me doing my own research, reading books and such, which for me is a mission seeing I have a low attention span. Currently I've been trying to read graphic design books to learn more, something I love, but even that's proving difficult.
Anyway, I went off track. When I was in school Anzac Day was always about Anzac biscuits. We would make them at the school or bring them to school. I have never known the link between the two - actually, I'm just going to google it...
... so the link is the biscuits were apparently made by the wives and transported to the soldiers because the biscuits could keep for a long time without going off. Well, there you have it.
I love these biscuits because, yes, the do keep for ages, but because they also such a strong chilhood memory. Plus they are delicious!
1 cup plain flour
1 cup rolled oats (not instant oats)
1 cup desiccated coconut
3/4 cup caster sugar
3 tablespoons golden syrup
1 teaspoon bicarbonate baking soda
Preheat your oven to 160C. Line two baking trays with baking paper.
Place the flour, oats, coconut and suagr in a large bowl.
Melt the butter, and add the golden syrup and bicarb. Mix well, then pour into the oat mix. Mix the wet and dry ingredients together, then using a tablespoon, scoop up the mixture and using your hands, mould into a ball. Place on the tray and press slightly with the back of the tablespoon. Continue until you have them all done.
Place the tray into the oven and bake for 10-12 minutes, or until golden. The biscuits will harden slightly when cooling.
Makes around 22.