An­zac bis­cuits in mem­ory of war

Tweed Daily News - - LIFE - Marj Os­borne is an in­de­pen­dent food com­men­ta­tor. Find her re­views at­gold­ Con­tact her at

MY par­ents were court­ing dur­ing the Great De­pres­sion and got mar­ried dur­ing World War II, when Dad was a sol­dier.

Fail­ing the med­i­cal, he worked his way up to Staff Sergeant in charge of Stores, South New Zealand.

To me, I think these ex­pe­ri­ences de­fined them, hav­ing a di­rect im­pact on the way they lived their lives.

Thrifty and hard-work­ing, they were well equipped to live through hard times.

I grew up with chooks and fruit trees in the back­yard, to­gether with Dad’s gar­den.

De­spite work­ing long hours, Dad man­aged to grow a lot of what we ate, es­pe­cially as we were vege­tar­ian.

Mum was more of a baker than a cook, but she bot­tled fruit to last the win­ter, made pud­dings and some­times cake.

Cook­ing was strictly women’s busi­ness in our home.

Mum had made fruit balls to earn ex­tra money dur­ing the De­pres­sion and, in wartime, she cooked food for Dad to take back to the bar­racks af­ter his week­end leave.

An­zac Bis­cuits date back to World War I, when they were part of the ‘care’ pack­age women sent to their men at war.

Due to egg short­ages, the bis­cuits were bound to­gether with golden syrup, so they did not spoil and, due to their hard­ness, they trav­elled well in tins.

With the cen­te­nary of the end of the Great War com­ing up on Novem­ber 11 , this is a timely recipe Mum taught me. I share it in hon­our of my par­ents:

An­zac Bis­cuits In­gre­di­ents

1 cup plain flour

1 cup rolled oats

1 cup brown sugar

¾ cup co­conut

125 g but­ter

1 tbsp golden syrup

2 tbsp wa­ter

1 ½ tsp bi­car­bon­ate of soda


1. Sift the flour into a bowl. Add the rolled oats, sugar and co­conut. Mix well.

2. Melt the but­ter in a saucepan and add the golden syrup and wa­ter.

3. Stir the bi­car­bon­ate of soda into the liq­uid mix­ture and al­low it to foam.

4. Pour the foam­ing mix­ture im­me­di­ately into the dry in­gre­di­ents and mix thor­oughly.

5. Spoon heaped tea­spoon­fuls of the mix­ture onto a greased tray and bake at 170°C for 15-20 min­utes un­til golden.

6. Leave bis­cuits to cool on tray 2-3 min­utes be­fore trans­fer­ring to a rack to cool com­pletely. Bis­cuits will harden when cool.

An­zac bis­cuits are a tasty way of hon­our­ing those who have served the coun­try, es­pe­cially in the lead up to Re­mem­brance Day.

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