This year's ANZAC Day falls in with Easter Monday so we are having 5 days off from Easter Friday to Tuesday. Many people have taken the opportunity to go for holidays and the weather is beautiful from where I live. The beachside is crowded with visitors and they are enjoying our sunny and clean beaches. ANZAC (Australia and New Zealand Army Crops) Day is a national holiday, I usually sleep in and let the fighter jet wakes me up when it flies over my roof or I will take the kids to the ANZAC March, march with the school team early in the morning. School kids would wear their grandparents badges, proudly waving the Aussie flags and march along the street with the war veterans and people from the local communities. We'll ended the ceremony at the memorial park after the speeches from army officers, retired soldiers, councillor and students to show our respect for those who serve our country. Lest not forget. Then we'll enjoy the rest of day with some ANZAC biscuits. During WWI, housewives and mothers made these biscuits and sent to the soldiers in the trenches to show their support and love. It is my favourite biscuit.
ANZAC Biscuits
Ingredients:
125g butter
1 tablespoon golden syrup
1 teaspoon bicarbonate soda
2 tablespoons boiling water
1 cup rolled oats
1 cup plain flour
1 cup desiccated coconut
2/3 cup sugar
1/4 cup almond kenels, chopped (optional)
1/4 cup sultanas (optional)
Method:
- Melt butter and golden syrup is a saucepan over low heat. Add the bicarbonate soda mixed with boiling water into the butter sauce.
- Combine the dry ingredients in a mixing bowl. Pour the melted mixture into the centre and mix to a moist but firm consistency. Divide the mixture into two lots. One lot mix with almonds and the other lot mix with sultanas.
- Drop teaspoon full of mixture onto a paper lined baking tray. Bake in slow oven for 20 minutes or until golden brown. Cool a few minute on baking tray before removing to a wire cooling tray.
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