Monday, 25 April 2016

Anzac Day in Wellington, and Anzac Biscuits

Today, 25th April is the day that Kiwis and Aussies remember those brave men that fought and died in the First World War on the Gallipoli Peninsula, so far away from their homeland in Turkey. It has become a day of commemoration for all the men and women who fought for our freedom across the years. Anzac Day is recognised here as a national holiday and attracts tens of thousands of New Zealanders and Australians to dawn services held throughout the country.  Two of our young grandchildren attended the service this  morning wearing the medals of their Great Grandpa.

It has been a beautiful day here in Wellington, a perfect day for our German guests to cross the strait from the South Island. And it was a lovely autumn evening for us to visit the site of the Wellington National War Memorial with our daughter and granddaughter to see the very moving laser light commemoration in the twilight. There were many families coming and going, some with very young children wrapped up for the cool evening. It was heartening to see the Dads and Mums with their little ones explaining the images portrayed on the tower. We can only but hope and pray in these troubling times that lessons have been learned from the past that will prevail for the future.

The recipe I am sharing with you today is for Anzac Biscuits. The story goes that they were made by wives and mothers and sent overseas to the troops as they would keep well. It is more likely that they were made to sell at fetes and fairs to raise money for the troops. Either way they are a tasty morsel to eat along with a cup of tea, easy and quick to make and you are likely to have the ingredients in the pantry. They keep for weeks in an airtight container. My grandchildren love them and I often give them to guests for afternoon tea.
125 grams butter
2 tablespoons golden syrup
1 tablespoon boiling water
1 teaspoon baking soda
1/2 cup coconut
1/2 cup sugar
1 cup rolled oats
3/4 cup flour
Melt the butter with the golden syrup over a medium heat till the butter melts. Mix together the baking soda and water and add to the butter mixture. It will foam up. Mix together the coconut, sugar, flour and oats and add to the butter mixture. Put teaspoonfuls onto a  baking tray that has been lined with baking paper. Flatten them slightly with a fork.  Leave spreading room between them.
Bake at 180 degrees celsius for 12 minutes till golden.

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