"They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn,
At the going down of the sun and in the morning
We will remember them."
This passage is called The Ode and comes from the poem 'For the Fallen' written by Laurence Binyon. It is commonly recited at remembrance ceremonies around the world on ANZAC Day, as a sign of respect for fallen soldiers from many years ago.
Today is ANZAC Day, a day of remembrance for those fallen Australian and New Zealand soldiers who fought in the first world war. To find out more, click here.
A commemorative biscuit called the ANZAC biscuit is made during this time as it was the same type of biscuits that were sent to the soldiers when they were away at war.
This recipe is a modern adaptation of it but still has that sweet chewy taste.
ANZAC Biscuits
Ingredients
180g of rolled oats (not quick cooking oats)
100g of shredded coconut
300g of plain flour
250g of castor sugar
250g unsalted butter
4 tablespoons golden syrup
4 tablespoons boiling water
3 teaspoons of bicarbonate of soda
2 teaspoons of vanilla extract
Method
1. Preheat your oven to 150 degrees Celsius. Line two large baking trays with baking paper. In a large bowl, mix together the oats, coconut, flour and sugar. Ensure these ingredients are mixed well.
2. Put the butter, vanilla essence and golden syrup into a small saucepan over low heat and warm them, stirring occasionally, until the butter has melted. Remove the pan from the heat. Add boiling water and bicarbonate of soda and stir them in briefly, being careful as the mixture will froth up. Pour the buttery mixture into the oat mixture. Quickly stir the mixtures together until thoroughly combined.
3. Roll the mixture into walnut-sized balls, then flatten them slightly and sit them at least 5cm apart (as they spread during baking) on the prepared baking trays. I like to use gloves when rolling the mixture so it doesn't stick to my hands. Depending on the size of your oven, you may have to bake these in batches.
4. Bake for 16 -20 minutes or until the biscuits are deep golden brown but still soft, then remove them from the oven. Leave them to cool on the trays for a few minutes, and then transfer them carefully to wire racks to cool.
These biscuits will last for a week provided you keep them in an airtight container.
Age shall not weary them, nor the years condemn,
At the going down of the sun and in the morning
We will remember them."
This passage is called The Ode and comes from the poem 'For the Fallen' written by Laurence Binyon. It is commonly recited at remembrance ceremonies around the world on ANZAC Day, as a sign of respect for fallen soldiers from many years ago.
Today is ANZAC Day, a day of remembrance for those fallen Australian and New Zealand soldiers who fought in the first world war. To find out more, click here.
A commemorative biscuit called the ANZAC biscuit is made during this time as it was the same type of biscuits that were sent to the soldiers when they were away at war.
This recipe is a modern adaptation of it but still has that sweet chewy taste.
ANZAC Biscuits
Ingredients
180g of rolled oats (not quick cooking oats)
100g of shredded coconut
300g of plain flour
250g of castor sugar
250g unsalted butter
4 tablespoons golden syrup
4 tablespoons boiling water
3 teaspoons of bicarbonate of soda
2 teaspoons of vanilla extract
Method
1. Preheat your oven to 150 degrees Celsius. Line two large baking trays with baking paper. In a large bowl, mix together the oats, coconut, flour and sugar. Ensure these ingredients are mixed well.
2. Put the butter, vanilla essence and golden syrup into a small saucepan over low heat and warm them, stirring occasionally, until the butter has melted. Remove the pan from the heat. Add boiling water and bicarbonate of soda and stir them in briefly, being careful as the mixture will froth up. Pour the buttery mixture into the oat mixture. Quickly stir the mixtures together until thoroughly combined.
3. Roll the mixture into walnut-sized balls, then flatten them slightly and sit them at least 5cm apart (as they spread during baking) on the prepared baking trays. I like to use gloves when rolling the mixture so it doesn't stick to my hands. Depending on the size of your oven, you may have to bake these in batches.
4. Bake for 16 -20 minutes or until the biscuits are deep golden brown but still soft, then remove them from the oven. Leave them to cool on the trays for a few minutes, and then transfer them carefully to wire racks to cool.
These biscuits will last for a week provided you keep them in an airtight container.
Lest We Forget