Today is Anzac Day.
It’s a national day of remembrance held every year on April 25th.
It stands for the Australian and New Zealand Army Corps And commemorates all the Australian and New Zealanders who served and died in all wars, conflicts and peace keeping missions and was originally devised to honour those who had served in the Gallipoli Campaign, the first engagement of World War 1. (1914-1918)
But for the first time in over a century, there are no official services. COVID-19 has changed how we celebrate things.
So, today I got up and paid my respects from my driveway at 5:55am.
They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.
As we won’t be participating in an official Dawn Service this year, as like last year, I am sharing a recipe for Anzac Biscuits. Yes, I said biscuit not cookie.
1 cup plain flour
1 cup rolled oats
1 cup brown sugar
1/2 cup coconut
125 g butter
2 tbs golden syrup
1 tbs water
1/2 tsp bicarbonate of soda
Sift the flour into a bowl. Add sugar, rolled oats and coconut.
Melt butter in a saucepan, then add golden syrup and water.
Stir the bicarbonate of soda into the liquid mixture.
Add liquid to the dry ingredients and mix thoroughly.
Place walnut-sized balls of mixture on a greased tray and bake at 170 degrees Celsius for 12 minutes.
Biscuits will harden once cool.
For those of you reading this blog post and thinking: but I don’t have/can’t get my hands on any golden syrup there are substitutes, like honey, corn syrup and molasses.
Click here for more information about those substitutes and others that you can use in place of golden syrup.