Lest we forget ….
Anzac biscuits have
long been associated with the Australian and New Zealand Army Corps. Originally called ‘Red
Cross biscuits’ or ‘Soldiers biscuits’ and baked without desiccated coconut, they
were sent by families from Australia and New Zealand to their relatives who
were members of the Australian and New Zealand Army Corps during World War 1. Their popularity spread across the world and they
became equally famous as a World War 2 recipe.
They were easy to make and kept well for many days. They still tasted delicious
when they arrived at their destination.
What you need
Anzac
Biscuits
1 cup flour
1 cup brown sugar
1 cup coconut
1 cup quaker oats
4 oz/110g margarine or
butter
2 tbsps golden syrup
1 tbsp hot water
1 tsp bicarbonate of soda
How to bake
Mix all the dry ingredients together except the bicarbonate of soda. Just melt the butter and syrup then add them to the dry ingredients. Mix the bicarbonate of soda with the hot water and add to the mixture. Mix well. Roll into small buns and flatten a little. Place on a lined or greased tin and bake at 375F, Mark 5, 190C for 15 minutes or until (golden) brown.
Meryl says : For this recipe, a cup measures about 4oz/110g. If you wish, you can reduce the amount of sugar to half a cup (2oz/50g) to make them less sweet.
The phrase 'lest
we forget' means that something 'should not be forgotten'. Anzac
biscuits are still popular today and serve as a simple reminder of the service
and sacrifice of all those who have served in wars, conflicts and peacekeeping
operations.
Grandma Abson’s Yorkshire Recipes
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