Originally, ANZAC Day is a day where Australians and New Zealanders stop to remember the Anzac soldiers (Australian and New Zealand Army Corps) who fought at Gallipoli in World War One. April the 25th marks the first major military action fought by the Anzacs. In more recent years, this day has become a day of commemoration for all who have served and died in military operations for their country.
Rosemary is often worn, or left at commemorative monuments. Rosemary symbolizes “Remembrance” on a day where we remember the soldiers that fought for our freedom .
During World War One, the wives and mothers of soldiers were concerned that the soldiers weren’t receiving nutritious food, and wanted to send home-baked food. The problem was that whatever was sent needed to travel for up to two months, without refrigeration. This made most foods unsuitable, as they contained ingredients that would spoil. A group of women devised a new recipe, made up of nutritious ingredients that did not spoil easily. Originally they were called “Soldiers Biscuits”, and were later re-named “Anzac Biscuits”. Most Aussies that enjoy cooking have a recipe for Anzac Biscuits. Here is mine:
1 cup rolled oats
1 cup plain flour
1 cup desiccated coconut
2/3 cup sugar
½ teaspoon bi-carb soda
1 tablespoon boiling water
125g unsalted butter
¼ cup golden syrup
Preheat the oven to 180.c, and line a baking tray with non-stick baking paper.
Combine the flour, oats and sugar in a large bowl, and stir until well mixed. Make a well in the centre.
Combine the butter and golden syrup in a small saucepan, and still over a low heat until the butter melts, and the mixture is smooth. Dissolve the bi-carb soda in the boiling water, and add it to the butter mixture immediately – it will foam up. Add this butter mixture to the dry ingredients, and stir until well combined.
Roll tablespoons of the mixture into balls, and place them onto the tray, flattening the balls a little with your fingers.
Bake them for 15-20 minutes, or until they are just golden brown.
Remove them from the oven, and allow them to cool a little on the trays before moving them to a wire rack to cool completely.