I have been trying to write this post for almost a week now, but somehow times keeps getting away from me. I had a tough week at work and didn’t manage to leave on time once, so when I eventually got home and ate dinner all I wanted to do was go to bed and watch a movie or a few episodes of a TV show. As much as I love writing my blog and sorting through photos I just didn’t have the energy this week.
Its now Sunday and ANZAC Day is tomorrow, so I thought I had better pull my finger out and get organised.
ANZAC Day is a national day of remembrance in both Australia and New Zealand where we pause to remember those that served and gave their lives in all wars and conflicts. The day was originally to honour the members of the Australian and New Zealand Army Corps who fought at Gallipoli in 1915. Despite federation being proclaimed in 1901, it is the landing at Gallipoli on April 25th 1915 and the subsequent campaign that followed which is where a lot of people believe we forged our national identity.
Dawn services are held all over Australia and New Zealand on April 25th to remember those who gave their lives in the service of their country. I have never been to the service in Kings Park, Perth which is one of the biggest in Australia, it is on my bucket list though.
A year or so ago I took my camera up to Kings Park to take photos of my nephews birthday party. It was such a lovely day I went for a bit of a walk and took some photos of the city and also the war memorial. I think it is one of the most beautiful parts of the city.
During the first world war soldiers wives or mothers would send biscuits along with letters from home to their loved ones who were serving abroad. They used ingredients that wouldn’t spoil easily and that would keep well during naval transportation. These biscuits are now known as ANZAC biscuits.
When I was growing up my mum and I would bake ANZAC biscuits using a recipe in one of her cook books. As I don’t have a copy of the book at my house I used a recipe on taste.com. I had never used this particular recipe before, but they’re all very similar. I was really happy with how they turned out. You can get two different types of ANZAC biscuit, the soft chewy ones or the hard crunchy ones. I much prefer the soft chewy ones and that is exactly what these are!
1 cup plain flour
1 cup of rolled oats
2/3 cup desiccated coconut
2/3 light brown sugar
1/2 bicarbonate of soda
2 tablespoons of golden syrup
2 tablespoons of cold water
Preheat your oven to 160C (140C fan forced)
Line 3 baking trays with baking paper
In a large heat proof bowl combine the flour (sifted) oats, sugar and coconut. Mix with a wooden spoon.
Place butter, golden syrup and cold water into a small saucepan over medium heat for about 2 minutes or until the butter has melted, stirring regularly. Make sure you keep an eye on it as you don’t want the mixture getting too hot and boiling or sticking to the bottom.
Stir in the bi carb soda and then add the butter mixture to your dry ingredients. Mix well with a wooden spoon until all the ingredients are combined.
Roll small amount of mixture together into a ball and place onto your prepared baking trays and flatten slightly. You can measure using a tablespoon or a set of scales to make sure all of your biscuits are the same size, ensuring an even bake. I used my scales to measure my mixture out. It takes a bit longer, but I prefer to do it this way. My biscuits were about 20gs each.
Make sure you leave enough space in between your biscuits to allow room for spreading
Bake for 10-12mins or until slightly golden. Allow to cool on the baking tray for about 10mins. Do not try and move a hot biscuit!!! Once they have cooled slightly and have firmed up a bit you can transfer them to a wire cooling rack.
Recipe adapted from Chewy ANZAC Biscuits from taste.com
These biscuits will have you coming back for more, trust me!. I couldn’t stop eating them and now that they’re all gone, I’ll probably make another batch tomorrow!
Super happy with how my photos turned out. I keep practising and trying new things. Its all about trial and error!
Happy baking! 🙂