| Anzac biscuits |
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A hundred years is a long time, and no one alive today remembers World War I's ill-fated Gallipoli landing in 1915. In fact only two related things are commonly known in Australia and New Zealand. One is ANZAC Day, celebrated on April 25 by both countries, and golden crunchy biscuits, called Anzac biscuits.
Anzac Day is a national day of remembrance which now has enlarged to commemorate all Australians and New Zealanders who served and died in all wars, conflicts, and peacekeeping operations. The story is that Anzac biscuits were sent by wives to soldiers abroad because the ingredients did not spoil easily and the biscuits kept well during the long sea-trip to the trenches in Europe. Decades ago, every Australian cook knew how to whip up a quick batch of these favourites in minutes, but today Anzac biscuits are also manufactured commercially. Try this easy recipe from a small paperback book called Carry On, (an Enlarged Edition of the Australian Missionary Cook Book, whose Proceeds were Devoted to Belgian Needs) published in 1931 and compiled by Annie J. King
ANZAC BISCUITS Mix 1 cup each of sugar, coconut and flaked oatmeal with 3/4 cup plain flour. Melt 1/2 cup butter or dripping, add to it 2 teaspoonfuls golden syrup, 2 tablespoons boiling water, 1 flat teaspoon soda*. Knead all together. Cut into small pieces, place on a greased baking tray and bake in a preheated 190C (375F) oven for twenty minutes or until golden. *bicarbonate of soda (carb soda) |
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Comments
I'm Annie. J, KIng's great great granddaughter, and I would love to see a copy of his book,
If you have a copy please email me on emilyhelms96@gm ail.com
Thank you
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