Anzac biscuits

ANZAC Day is fast approaching. 25 April is the day that New Zealand and Australia commemorates those who died in the service of their country and to honour returned servicemen and women. 25 April is the anniversary of the landing of the Australian and New Zealand Army Corps at Gallipoli in 1915. On the first anniversary of that landing services were held throughout the country in remembrance of the 2,721 New Zealand soldiers who died during the eight-month Gallipoli Campaign. Since 1916 ANZAC Day has evolved to the observance we know today.

Anzac biscuits

The baking of Anzac biscuits has evolved as one of the traditions associated with Anzac Day. One of the food items that women in New Zealand and Australia sent to soldiers during the First World War was a hard, long-keeping biscuit that could survive the journey by sea, and still remain edible. These were known as Soldiers' Biscuits, but after the Gallipoli landings in 1915, they became known as Anzac biscuits. Soldiers themselves may have made a similar form of biscuit from ingredients they had on hand: water, sugar, rolled oats and flour.

The traditional Anzac biscuit is hard and flat - ideal for dunking in tea and then eating. During the First World War, some soldiers used broken biscuits to make a form of porridge to add some variety to their diet.

To make my Anzac biscuits for this week's baking day, I used a traditional recipe. It is simple and great for kids to make - I've tried it with a few of my classes of 8-10 year olds.

Ingredients

• 1 cup rolled oats
• 1 cup plain flour
• 3/4 cup white sugar
• 3/4 cup dessicated coconut
• 125 g butter
• 1 tablespoon golden syrup
• 1 teaspoon baking soda
• 2 tablespoons boiling water

Method

1. Preheat oven to 180 degrees Celsius.
2. Grease a biscuit tray.
3. Mix oats, flour, sugar and coconut together.
4. In a small saucepan over low heat, melt the syrup and butter together. Mix the baking soda and the boiling water and add to the melted butter and syrup.
5. Add butter mixture to the dry ingredients. Roll the mixture into small balls (about a dessertspoon in size) and place on greased biscuit tray, flattening slightly.
6. Bake for 12-15 minutes until golden brown. Makes approximately 30 biscuits.