April 25. Anzac Day. Australia and New Zealand’s most important national occasion. April 25 marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War. Anzac Day commemorates all those “who served and died in all wars, conflicts, and peacekeeping operations”.
To commemorate today I attended the dawn service at my local war memorial in Salisbury. It was an emotional and beautiful tribute.
And I made Anzac slices. (This is a slight variation on the classic Anzac biscuits).
The recipe is courtesy of taste.
1 cup plain flour
1 1/2 cups rolled oats
2/3 cup raw caster sugar
2/3 cup desiccated coconut
125g butter, chopped
2 tablespoons golden syrup
2 tablespoons cold water
1/2 teaspoon bicarbonate of soda
Note: Instead of plain flour, oats and raw caster sugar I used gluten free plain flour, quinoa flakes and raw sugar.
1) Preheat oven to 180C/160C fan-forced.
2) Grease an 18cm x 28cm (base) slice pan. Line with baking paper, extending paper 2cm from edge of pan.
3) Combine flour, oats, sugar and coconut in a large bowl. Make a well in the centre.
4) Place butter, syrup and 2 tablespoons cold water in a saucepan over low heat.Cook, stirring occasionally, for 4 to 5 minutes or until butter has melted.
5) Remove from heat. Stir in bicarbonate of soda.
6) Stir butter mixture into oat mixture.
7) Transfer mixture to prepared pan. Using the back of a spoon, press mixture evenly into pan.
8) Bake for 25 to 30 minutes or until golden. Cool completely in pan. Cut into pieces. Serve.
A quick and super easy recipe with minimal cleaning up afterwards.
Apart from the quinoa flakes (which mum had), I had all the ingredients on hand. The slices were soft and chewy on the inside and crunchy around the edges. Delicious!
“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.” ~ For the Fallen, Laurence Binyon