This year Anzac Day will seem a little different for many of us. But this year it should mean perhaps more to us than any other year. We are suffering as a nation and as a community under the threat of COVID-19. It has taken over our lives and all our news channels.
Let’s remember to keep some perspective. Isolation is hard for many, but not nearly as hard as going into battle and then losing that battle in the face of a cruel foe. We are being asked to stay at home. At this time, remember those who were asked to go to foreign lands and were asked to make the ultimate sacrifice.
With so many at home right now, what better way to commemorate Anzac Day than by gathering together as a family and making Anzac Biscuits.
Here’s a fantastic recipe that families have enjoyed for several years.
Anzac biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily, and the biscuits kept well during naval transportation.
Anzac biscuits are still a favourite in Kiwi kids’ lunch boxes today, as they are both wholesome and filling.
1 1/2 cups (220g) plain flour
1 cup (200g) caster sugar
2/3 cup (177g) desiccated coconut
2 cups (290g) jumbo rolled oats
3/4 cup (125g) butter
1 tbsp golden syrup
1 tsp baking soda
2 tbsp boiling water
- Mix together flour, sugar, coconut and rolled oats
- Melt butter and golden syrup
- Dissolve baking soda in boiling water and add to butter and golden syrup
- Stir butter mixture into dry ingredients
- Roll into 2-ounce (60g) balls. Flatten to a diameter of 2 3/4 inches (7cm)
- Cook at 320F (160C) for 18 minutes
And that’s it! The recipe makes 18 biscuits! Enjoy!