ANZAC (acronym for Australia and New Zealand army core) day is a remembrance of the nearly 9,000 Australians and 2,700 New Zealanders who died in the World War with many others from Britain, France, India and Turkey. This was Australia's first major military campaign in which 50,000 Australians participated. (IMAGE SOURCE: http://seanlinnane.blogspot.ca/)
This is a special remembrance of the Gallipoli (now Turkey) campaign of 1915 where many died.
RECIPE FOR ANZAC DAY:
Chef James McAlpin has taken the basic ingredients and added a little of his own zest.
- 125g rolled oats
- 125g plain flour
- 1 tsp baking powder
- 125g desiccated coconut
- 100g brown sugar
- 200g butter
- 50g golden syrup
- 2 tsp hot water
- 50g orange rind (finely chopped)
- Wooden spoon
- Measuring cups
- Mixing bowl
- Small saucepan
- 2 baking trays
- Cooling rack
- Non-stick baking paper
- Preheat the oven to 200C.
- Line two baking trays with non-stick baking paper.
- Sift the flour into a large bowl and mix in the baking powder, oats, brown sugar and coconut.
- Put the butter and golden syrup into a small saucepan and stir over medium heat until the butter is melted and mixed through the golden syrup.
- Pour the wet ingredients mixture, the orange rind and 2 teaspoons of hot water into the flour mixture and stir until combined.
- Roll small portions of the mixture into balls and spread each portion out on the tray—keep them about 5cm apart.
- Flatten the mixture slightly with the back of a spoon. You can decide at this point how wide and how flat you would like the biscuits to be.
- Bake for 10-12 minutes or until golden brown.
- Set aside on the trays for 5 minutes and then transfer to a wire rack so they cool completely.
- Serve with a hot cup of tea.
(RECIPE SOURCE: ARCHDIOCESE OF MELBOURNE)