History in a biscuit

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Today, ANZAC day, commemorates the landing of the Australian and New Zealand troops at Gallipoli in World War I. Gallipoli was both a triumph and a horror, in battle terms it had tragic results, in terms of spirit it was triumphal.


On ANZAC day we Aussies pause and reflect on those who went before us, those who sacrificed their lives, those who were able to continue to fight, those who were young in that war and in subsequent wars.


To supplement the paltry food rations the men had, the women at home made a wholesome biscuit called Soldiers' biscuits, which was carefully packed in tins and sent overseas to the troops. Based on a Scottish recipe, legend has it that these later became known as ANZAC biscuits.


Ingredients:
1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 (three-quarters) cup coconut
125g (4 oz) butter
2 tablespoons golden syrup
½ (half) teaspoon bicarbonate of soda
1 tablespoon boiling water 


Method:
Combine oats, sifted flour, sugar and coconut.
Combine butter and golden syrup, stir over gentle heat until melted.
Mix soda with boiling water, add to melted butter mixture, stir into dry ingredients.
Take teaspoonfuls of mixture and place on lightly greased oven trays; allow room for spreading.
Cook in slow oven (150°C or 300°F) for 20 minutes. 

Loosen while still warm, then cool on trays.
Makes about 35.