Sweet Treats – Anzac Biscuits
It has been my privilege to be able to take my children, then aged 12 and 14, to Anzac Cove in Turkey for the Anzac Day Dawn Service. These days, nearly 10,o00 people attend the service and it is masterfully organised to reduce the impact of so many people in such a small site.
It begins by being made to walk into the cove from the car parks which are a considerable distance away. Before you reach the beach head there is an array of security checkpoints where every bag is searched and where people then re-assemble themselves to dig out an Australian flag or two, pin some rosemary on their lapel, or in the case of a young women we were travelling with, to place her grandfather’s medals on her chest. Volunteers gave us each a dilly bag. In it was a program, a set of strict instructions about conducting ourselves in the midst of gravesites, and, rather evocatively, a large packet of Anzac biscuits.
It is a timely reminder that even now, there are mothers and families who are sending care packages to our soldiers in places of the world where I can definitely not take my children. There are mothers who wait for their sons to come home, wives and girlfriends who email and Skype their husbands, never quite knowing where they are, always being asked for decent food to be sent. Muesli bars and fruit roll ups are apparently very popular in rucksacks. I know. I’ve been chatting with a soldier in Afghanistan who tells me this. If you think cooking on a budget is a challenge, try cooking in a war zone.
This is for the fabulous Jewels, who very kindly introduced me to her son, and who waits for her boy to come home.
Makes 24 chewy biscuits. Hard Anzac biscuits are un-Australian.
1 cup (150g) plain flour; 1 cup (90g) rolled oats ; 1 cup (85g) desiccated coconut ; ¾ cup (155g) brown sugar ; 125g butter ; 2 tbsp golden syrup ; 1 tsp bicarbonate of soda
Preheat the oven to 160°C. Line two baking trays with non-stick baking paper.
Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
Put the butter, golden syrup and 2 tbsp water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda. Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
Set aside on the trays for 5 minutes, then transfer to a wire rack so they cool completely.
$2.00 for 24 biscuits.