Anzac Biscuits are an institution on both sides of the Tasman. As is Anzac Day itself. This year, with the social distancing limitations placed upon us by Covid-19, it is more important than ever to take a moment to reflect and remember the sacrifices made by generations past.
Here in Belgium, there would normally be a day of commemorative events in Flanders, starting with a dawn service, co-hosted by the Australian and New Zealand Embassies, and cumulating in a moving Last Post ceremony under the Menin Gate at 8pm.
We are a proud military family, my husband, along with his sister and her husband, all serve in the Royal New Zealand Navy; and both my husband and I had Grandfathers who served in World War 2, so Anzac Day plays an important part in our lives.
There are no Poppy Day collectors on street corners to remind us Anzac Day is coming up. No National Service being broadcast on television. No school lessons on the meaning of Anzac Day. No dawn service to drag us out of bed before it turns light. No one reading the names of the dead at the town cenotaph. No minute of silence. No Last Post drifting over bowed heads and saluting soldiers, sailors and airmen as the dawn light spreads over the horizon.
Instead, we need to make a concerted effort to remember. To take a moment and reflect. Talk to the kids about Anzac and remind them what happened. Make a poppy wreath for the front door, decorate the letterbox or even, make a batch of Anzac Biscuits. Small refections, small services and small moments to give thanks for the big services and big moments that others sacrificed for us.
This year, as suggested by the NZ Returned Services Association, we will #standatdawn on our quiet Belgian street and, instead of pomp and ceremony, will quietly reflect on the courage shown and sacrifices made back then, along with the courage shown and sacrifices being made today.
We will remember them.
Anzac Biscuits
Ingredients
- 150 grams plain flour
- 115 grams sugar
- 140 grams oats see note below
- 100 grams desiccated coconut not sweetened
- 100 grams butter
- 50 grams golden syrup see note below
- 60 mls boiling water see note below
- 7.5 grams (1 ½ teaspoons) baking soda
Instructions
- Preheat oven to 170˚c and line 2 baking trays with baking paper.
- In a large bowl, mix together flour, sugar, oats and coconut.
- In a small bowl, melt the butter and golden syrup. I zap mine in the microwave until the butter is melted (about 1 minute). Stir well.
- In another small bowl, stir together the boiling water and baking soda until the baking soda has dissolved.
- Add the water/baking soda into the melted butter, give it a quick stir, and then tip the whole lot into the dry ingredients and mix really well. There should be no pockets of dry flour left so keep mixing until well combined. See note below about the consistency of the mixture as this recipe is quite a bit wetter than the usual.
- Wet your hands and take a ping-pong ball-sized lump of dough, roll it into a ball-ish shape and pop it on your prepared tray. Each ball should be about 35 grams. Repeat with remaining mixture (re-wetting your hands as you go so the dough doesn’t stick).
- Arrange the balls with at least 5cm between them (they will spread as they bake) and press down lightly with wet fingers.
- Bake each tray for 12-5 minutes. They are ready with they are dark golden brown. Cool on trays for 5 minutes before removing to wire racks to cool completely. Store in an airtight container for up to one week. They will keep much longer than a week but will lose the crispy edges after this time.
Notes
Photography by Alice Arndell © 2013-2020. All rights reserved. Post may contain affiliate links.
