Lest we forget

When I first came to Australia, I was very amused by those delicious oats biscuits normally sold in bulk from
Coles or woollies.




Later than I know that they are called Anzac Biscuits. It's kind of like the national biscuits in Australia, and it's eaten by soldiers who fought in WW1.

Anzac basically means: Australian and New Zealand Army Corps. Every year today (25th April), Australia and New Zealand celebrate this day to honour the armies, who fought in Gallipoli and the fields of Flanders during WW1.

We all know that the way to a man's heart is through his stomach, so the mothers, wives and girlfriends of these army troops, bake heaps of biscuits to be sent to their loves ones who fought in Gallipoli. Concern that their loves ones doesn't get enough nutrient, they used a lot of oats in the biscuits, along with coconut, butter and golden syrup. Eggs, which are normally a binding agent in most biscuits, are purposely left out because they want these biscuits to be more sturdy and last longer in order to withstand the long journey to Gallipoli.
More interesting facts of Anzac Biscuits, can be found here.
Although I'm not too much an Australian myself yet, I do take this day to remember and appreciate them, for Australia is a free country today, all because of their sacrifice, and least not forget the little loving biscuits who give them strength and lift their spirit during the war!


Anzac Biscuits

Ingrediants: ( makes about 50 mediam sized biscuits )

• 125g butter
• 2 tbsp golden syrup
• 1 cup rolled oats
• 1cup dessicated coconut
• 1 cup plain four
• 3/4 cup caster sugar
• 1 tbsp boiling water
• 1/2 tsp bicarbonate of soda

Methods:

1. Preheat oven to 160 degree Celcius
2. Line a large baking trays with baking paper
3. Place butter and golden syrup in a small saucepan over low heat, stirring occasionally.
4. Place all the dry ingrediants: oats, coconut, flour and sugar together in a large bowl.
5. Dissolve soda in the boiling water, and stir into the butter and golden syrup mixture.
   
6. Add wet ingrediants to dry ingrediants and stir until well combined.
   
7. Roll level tbps of the mixture into balls and place about 3 cm apart on the trays. Flatten slightly with the back of the fork, and bake in preheated oven for about 15-18 mins.
   
8. The biscuit will be golden brown, but still soft. It will harden and become crisp once cooled on the wire rack.
   
9. Stored cooled biscuits in an airtight container for up to 1 month.