ANZAC Day 2014: Today, we will remember them.
Let me just start off by saying, I love ANZAC biscuits. I’ve eaten ANZAC biscuits throughout most of my life, but didn’t really appreciate the history behind the ANZAC biscuit or ANZAC Day in general until about a decade ago. In my last post, I mentioned that on April 25 every year, Australia and New Zealand has a national day of remembrance that marks the anniversary of the first major military action fought by the forces of both countries during the First World War. This year is of particular significance because 2014 marks the centenary of the First World War. But ANZAC Day isn’t just about remembering those who fought in the First World War, it is about remembering those who have served in all military operations that Australia has been involved in. Today, I am thinking of my Dad who served in the Vietnam War along side the Australian forces for the South Vietnamese military. It wasn’t until about a decade ago that I started asking my parents about the war and how they came to be living in Australia. I am thankful that he is still with us today, and even though he went through a really traumatic time in his life; losing family and friends in the war, not knowing if he would survive the war, then leaving his country and family behind to start a new life in Australia, he shows none of the effects of this trauma. So, in honour of my Dad and to all of those who have and are still serving in our armed forces I’d like to dedicate this post to them. For those who aren’t familiar with ANZAC biscuits, they are an Army biscuit that was a substitute for bread and known for its long shelf life. There have been iterations of the original biscuit recipe throughout the years and I believe there to be two types available for consumption: hard or chewy. I’m a huge fan of the chewy sort so that’s the recipe I will be sharing today. This recipe makes about 24 biscuits.
Chewy ANZAC biscuits
1 cup rolled oats
1 cup plain flour
⅔ cup brown sugar
⅔ cup desiccated coconut
125g unsalted butter, chopped
2 tbs golden syrup
½ tsp bicarbonate of soda
Preheat oven to 140°C (fan-forced). Line 2 large baking trays with baking paper.
Chuck the oats, flour, sugar and coconut into a bowl and give it all a stir to combine. Place the butter, syrup and 2 tablespoons cold water in a small saucepan over medium heat and stir until butter has melted. Stir the bicarbonate of soda into the butter mixture, then pour the butter mixture into oat mixture and stir until well combined.
Scoop a tablespoon of the mixture at a time, and roll into balls. Place the balls on the baking trays about 5cm apart. Use your fingers to flatten the balls slightly. Whack the trays in the oven and bake for 8-10 minutes or until lightly golden. Leave them on the trays for 5 minutes then transfer the biscuits to a wire rack to cool completely. If you wanted the biscuits to be a bit crispier, bake them for an extra 2-5 minutes.
Note: This recipe produces such great ANZAC biscuits that I didn’t make any amendments to the original recipe. If you would like to see the original recipe, click here.