How did you commemorate Anzac Day 2015? As mentioned in my previous post, we attended a dawn service at a local RSL club. Afterwards, my son joined his fellow scouts to serve a bacon-and-eggs breakfast to the attending veterans.
I really like the idea of attending a small, local service on Anzac Day. The boys who serve in wartime come from communities who know and cherish them, so remembering Anzac day in a community setting makes a lot of sense.
Later in the day we made a batch of Anzac biscuits. As with hot cross buns, I’m a bit of an Anzac biscuit traditionalist. I can’t see the point of fiddling with the recipe much — Anzacs are pretty perfect just the way they are — although I was interested to read on the Australian War Memorial website that the earliest Anzac biscuit recipes did not include coconut.
The recipe I use comes from my well-thumbed, food-spattered copy of the Commonsense Cookery Book, which I’ve had since I studied home science at high school in the 1980s. Anzacs were one of the first things we made in year 7 or 8 and I clearly remember my fascination when we added the bicarb. soda to the melted butter and golden syrup and the mixture fizzed up, nearly overflowing the pan.
- 1 cup rolled oats
- 1 cup plain flour
- ½ cup sugar
- ¾ cup desiccated coconut
- 2 tablespoons golden syrup
- ½ cup butter or margarine
- ½ teaspoon bicarbonate of soda
- 1 tablespoon boiling water
- Pinch salt
- Preheat oven to slow (150-160 degrees C)
- Grease two oven trays.
- Mix oats, flour, sugar and coconut together in a large bowl.
- Melt butter and golden syrup together in a medium saucepan.
- Mix soda with boiling water and add to melted butter and syrup.
- Add butter mixture to dry ingredients and mix until well combined.
- Place teaspoons of mixture on oven trays, allowing room for spreading. (We make ours bigger than this.)
- Bake for 20 minutes, then allow to cool on trays.