Anzac Biscuits

What is Anzac Day?

Anzac Day, commemorated on 25 April each year, marks the anniversary of the landing of Australian and New Zealand Army troops on the Gallipoli Peninsula in Turkey at dawn on 25 April 1915 during World War I.

Upon landing, the Anzacs met with fierce resistance from the Ottoman Turkish defenders who were well organised and heavily armed. Fighting turned into a stalemate that ended after eight months with the evacuation of troops on 20 December. By then 8,131 Anzac soldiers had been killed and more than 18,000 wounded.

Today, Anzac Day is a day in which Australians recognise all men and women who served in wars, conflicts and peace operations. ANZAC stands for Australian and New Zealand Army Corps.

Unibic's partnership with the RSL (Returned & Service's League of Australia): Unibic Anzac Biscuits were developed in 1999 with the approval and endorsement of the RSL. Four percent of all Anzac Biscuit sales go to the RSL, supporting veterans, the ex-service communities and their families, returning the iconic Biscuit to its origins of fund raising for veterans. The project in Australia alone has raised in excessof two million dollars.

Through the sale of the Anzac Biscuits, Unibic aims to educate the wider community, in particular our younger generations, so that they understand that the freedoms and lifestyle we enjoy today are a result of the sacrif ices of those men and women who have served our country.

Since the successful implementation of the project in Australia, Unibic Anzac Biscuits are now sold throughout the United Kingdom, India, Canada, the United States and New Zealand, raising money for veteran communities all over the world.

CHOC CHERRY FUDGE

- half a pack Unibic Anzac Biscuits 300g

- 100g butter, melted

- 1 egg, beaten

- 1 packet chocolate cake mix

- 1 egg

- 50g butter melted

- 50 ml cream

- 150g dark chocolate, melted

- 1 x 500g morello cherries, drained

1. Place Unibic Anzac Biscuits into the work bowl of a food processor and process until large crumbs are formed. Add the melted butter and egg to the work bowl and process until well combined.

2. Press 2/3 of the mixture into the base of a greased & lined slab tin 30 x 15 cm.

3. Place the cake mix, egg and cream into the work bowl of the food processor and process until well combined. Stir through the melted chocolate.

4. Mix well.

5. Pour the chocolate mixture over the prepared Anzac base and stud evenly with the cherries. Crumble the remaining Anzac mixture over the cherries.

6. Bake the slice in the pre-heated oven 180C for 35 minutes and allow to cool completely before cutting into squares and serving with a dollop of cream.

SERVES: 16

PREPARATION TIME: 10 mins

COOKING TIME: 35 mins

PRE HEAT: 180C

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