Wednesday, March 14, 2012

Merle' s best recipe so far....

Anzac Biscuits 

Quintessentially Aussie so I have to post the recipe here. Mind you, I cooked them at 180 degrees C... sorry Merle love, my oven is happier working at a higher temperature than yours. Feel free to post what temperature worked for you, if you try  the recipe...

Preheat Oven 170 c


1 cup plain flour,
2 ttsp ground ginger
1 1/2 cups rolled oats
1 cup dessicated coconut
1 cup white sugar
 1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarb soda
160 g butter, melted

1.Sift flour, ginger in a mixing bowl and add coconuts, oasts and sugar. Make a well in the centre
2. Stir in Golden syrup, boiling water and bicard in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well
3. Take heaped teaspoons of mix and roll into small balls. Place on trays and flatten gently. Bake 6-7 minutes ( I baked them for 10 mins)
4. Cool on tray 10 mins til they firm up slightly.

Anzac biscuits are named after the Australian and New Zealand army troops who fought on the side of Britain during WWI. They were slaughtered by the British ( Churchills ) incompetency in the Dardenelles against the Turkish forces and have since achieved saint like status in the minds of Australians and Kiwis. These biscuits keep well for an extended period of time and were sent in tins to the troops fighting in the filthy trenches at Lone Pine and Anzac Cove in Turkey, by the mothers and sweethearts of those brave young men. Mel Gibson immortalised the Anzac soldier's spirit in the 1981 film "Gallipoli".

Every year on 25 April, Australians remember the Anzacs in memorial services in every suburb, in every city in Australia, and it is a national holiday. I would venture to say a sacred day in the consciousness of all Australians.

The supreme sacrifice of those men is truly something to eternally ponder about. "Lest we Forget"

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