Anzac Day is next Saturday. While our COVID-19 restrictions remain tightly in place, we should consider how we will mark our national day of remembrance.
The Australian Government has made the difficult decision to cancel all Australian-led overseas Anzac Day services for this year. However, the annual Anzac Day service at the Australian War Memorial in Canberra will proceed. The service will involve a revised ceremony with no veterans' march and no members of the public present. This year’s Memorial is not open to the public however it will be broadcast live from 5am and we are encouraged to #StandAtDawn and commemorate Anzac Day respectfully in our homes.
Another way we can commemorate is by baking our delicious Anzac biscuits. It has been claimed that biscuits were sent by wives and women's groups to soldiers overseas because the ingredients do not spoil easily and the biscuits kept well during naval transportation.However, this information has been contradicted with the claim that Anzac biscuits were never sent to soldiers and were instead eaten by Australians and Kiwis at home in order to raise funds for the war. In general, it is unclear which of these two competing claims is true.
Do you have a favourite Anzac Biscuit recipe? Do you like them crispy or chewy? The recipe I’m sharing is very close to the traditional version we all know and love, but with slightly higher amounts of coconut, golden syrup and butter. The end result is more chewy than crumbly.
If you like them crispy, substitute the brown sugar for caster sugar.
Ingredients
1¼ cups (110g) rolled oats
1 ¼ cups (110g) desiccated coconut
1 cup (150g) plain flour
150g unsalted butter
¼ cup (90g) golden syrup
1 cup (220g) soft brown sugar
½ tsp bicarbonate of soda
Method
Preheat oven to 180°C. Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside. Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the bicarb soda and 1 tbs water. Stir to combine, then pour over the oat mixture.
Using a wooden spoon, combine butter and oat mixture. Using 1 tbs mixture each, roll into 24 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each.
Flatten biscuits slightly, then bake for 10-12 minutes until the top tray is slightly golden. Swap trays and cook for a further 6-8 minutes until all biscuits are golden. Remove from oven and cool completely on a wire rack.
