Anzac service and a recipe

What a moving service.  About 100 people, local and from further afield, attended the Dawn Service on Anzac Day this year.  Thanks to all who took part.

 

 

 

After the service and tributes, Anzac Biscuits were offered round, with hot drinks in the Gordonton Hall.

I’ve experimented with many recipies over the years and this one, from my mother-in-law, a farmer’s wife, is a cracker. Easy to make, and truly tasty.  It’s even in ounces, to show how old it is. (Whether or not these were sent over to troops is under debate, one source suggests the biscuits were made at home to be sold to raise money for the war effort.  I’m going with the thought that they were sent overseas.)

 

ANZAC BIKITS

2 oz/55g flour
3 oz/85g sugar
1 teacup coconut (little bit less than a standard cup)
1 teacup rolled oats
2 oz/55g butter
1 tbsp golden syrup
1/2 tsp baking soda
2 tbsp or less boiling water

In a large bowl, mix together the flour, sugar, coconut and rolled oats.

Put butter and golden syrup together in a small pot, and melt.

Dissolve soda in boiling water and add to butter and golden syrup.

Make a well in the centre of flour and stir in the liquid.

Take dessertspoon-sized bits of the mix and roll them in your hand, flatten slightly and place on a greased baking tray.

Bake 350 degrees F (180 degrees C) for exactly 12 minutes. Watch like a hawk – ovens vary which means baking times do as well. Serve with a nice big pot of tea.  These keep well.

We will be going to the Anzac Dawn service at the Gordonton cenotaph – tea and bikits in the hall afterwards.  I better get baking!