It’s Anzac Day downunder to commemorate the war dead. I went to an Anzac Day service in the morning which was just right, I thought. It began with a group of ukulele players strumming old songs, including a classic Kiwi song Te Aroha, which is a blessing set to a beautiful melody that every New Zealander would recognise.
Love (aroha), faith (whakapono), peace (rangimarie) and
respect to all.
There were readings, poems, lyrics to songs read as poems, a
few hymns, the laying of the wreath and, very wonderful, a young bloke played The
Last Post on a bugle. I confess, a tear welled up at that. It’s such a poignant
thing.
At lunch, I baked, and I made Anzac
Biscuits. Fortunately, there was no shortage of the crucial ingredients of oats
and coconut in the shops, and they turned out pretty good. I do love Anzac
Biscuits. Just straight and pure, without the bastardisation of adding
chocolate to them.
ANZAC BISCUITS
Mix together one cup (250mls) of each of the following:
Dessicated coconut, oats, flour and brown sugar.
In a pot melt together:
125grams butter, ¼ cup Golden Syrup
and 2 tablespoons hot water.
When the butter has melted, stir in ½ teaspoon of baking
soda and mix really well.
Then mix the buttery mixture into the dry ingredients until it
is well mixed. At this point taste a wee bit of the mixture....just because!!
Shape into balls (the size of a golfball is about right
though can be a bit smaller), leave room for them to spread as they will more
than double in size, and bake at fanbake 160 degrees for 20-30 minutes. Thirty
minutes means the biscuits will be quite crisp and they also harden further as
they cool.
~ Joanne
Comments