Light Up The Dawn: A commemoration of resilience and spirit.
Styling and photography ©Michelle Hartnett 2020. All rights reserved.
I have no doubt that this year’s ANZAC Day (April 25) will have many of us thinking very deeply about what it means to “serve” and be “of service” to others in this time of huge change in our world. As the Covid-19 pandemic prevents us from gathering for our traditional ANZAC services and marches, we are instead being asked to join together in spirit and ‘Light Up the Dawn’. At 6AM, we are invited to light a candle and stand at the end of our driveway, in our living room, at our window, or on our balcony and take a few moments to reflect and pay our respects to our war veterans and service personnel, both past and present. There is also a ‘Light up the Dawn’ app, featuring a virtual candle, the ANZAC Ode and Last Post bugle call, that can be downloaded onto your phone and used during your personal commemorations. It will be an ANZAC Day like no other- perhaps one of the most significant and important in our history- as we remember the qualities and values of the original ANZACs that are now desperately needed to restore health, balance and peace to our world: resilience, courage, co-operation, determination and, above all, looking after one another come what may.
Lest We Forget.
Traditional ANZAC Biscuits
I’ve been making these chewy, delicious ANZAC biscuits for as long as I can remember. They were originally made for the Australia & New Zealand Army Corps (hence the name ANZAC biscuits) during World War 1 and included in food parcels sent to the soldiers. For me, they were part of my childhood, baked by my Mum not only for ANZAC Day (April 25), but also for our lunchboxes and as after school treats throughout the year. I loved “helping” Mum make these, eagerly waiting for my favourite part when we would add the bicarb soda and water to the melted butter and golden syrup and watch the fragrant liquid froth up like a science experiment. And then there would be no end of peeking through the oven door while we impatiently watched the biscuits spread and bake. The hardest part of baking these has always been trying not to eat the batter before the biscuits make it into the oven!! Over the years, there have been many variations on the original recipe that have been published in cookbooks and magazines, but I love the simplicity of the traditional version. This is the recipe that my Mum gave me many years ago. It will deliver a delicious, sweet biscuit with a crunchy bottom and a chewy top and centre. Perfect for dunking in a mug of strong, hot tea. Enjoy!
Styling and photography ©Michelle Hartnett 2020. All rights reserved.
INGREDIENTS: ( makes about 26 biscuits )
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup caster sugar
pinch of salt
1/4 cup golden syrup
125 grams butter
1 heaped teaspoon bicarbonate of soda
2 tablespoons boiling water
METHOD:
1. Preheat the oven to 160 degrees celsius and line two baking trays with baking paper.
2. Sift the flour into a large mixing bowl and stir in the oats, coconut, sugar and salt.
3. Place the golden syrup and butter into a saucepan and stir over a low heat until the butter has melted.
4. In a cup or small bowl, dissolve the bicarb soda in the boiling water and then add this to the butter mixture. The mixture will foam up.
5. Combine all the ingredients and mix together with a wooden spoon.
6. Roughly roll tablespoons of the mixture and drop onto the trays, flattening the biscuit just a little. Make sure you allow about a two finger width (approx 4-5 cms) between each biscuit as they will spread and flatten during cooking.
7. Bake for about 12 -15 minutes, or until they are deep golden brown ( but don’t let them burn!)
8. The biscuits will be very soft when you lift them out of the oven so you’ll need to leave them on the tray for a few minutes before moving them onto wire racks to cool completely.
ANZAC biscuits will keep for up to one week in an airtight container, but I can guarantee once you start eating them it will be hard to stop!