This ANZAC Day blog isn’t your traditional ANZAC Day reflection. I intend no disrespect to people who are commemorating ANZAC Day the traditional way, I’m just having a different kind of ruminations.

I’ve been on a bit of a hiatus recently. It wasn’t planned, it just happened. It’s not that I haven’t wanted to blog, life just got in the way a little bit. It’s been good to get away and get some perspective. With all the time I freed up from not blogging, I had the opportunity to evaluate things from a different perspective and realized that some of my older recipes need updating!

Anzacs (7 of 15)

With the rest of my free time, I went to New Zealand and Africa and met amazing people, had adventures that I’ll never forget and ate a whole lot of delicious new foods. I’ll sprinkle details of my trips in upcoming blogs, but would thoroughly recommend both destinations to anyone even vaguely considering a holiday right now. Get out there!

The last time I posted an ANZAC biscuit recipe I was at a very different stage in my life. You can read about the wonderful adventure I had here. I was totally in love with Australia and in awe of how different its landscapes can be. Right now, I’m still in love with Australia, but for very different reason. The Boy, as he was referred to in previous blogs, is no longer a part of my life. Things changed for the worse in our relationship and it ended up being unhealthy. The deterioration of one relationship, however, has meant that countless other relationships have bloomed – my friends and family are wonderful, crazy, ridiculous people who are there for me at the drop of a hat.

I am grateful for Australia because of all the people in my life that are here. I’m also grateful that we have such a delicious little morsel to help us commemorate ANZAC Day.

Enjoy your day off, I hope you’re spending it well!

Anzacs (6 of 15)

ANZAC Biscuits

Makes 24

  • 1 cup oats
  • ¾ cup desiccated coconut
  • 1 1/4 cups plain flour
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 125g butter
  • 2 tbsp golden syrup
  • 2 tbsp boiling water
  • 1 tsp bicarb

Line a baking tray and preheat your oven to 160°.

Mix together all of your dry ingredients until they’re evenly distributed.

In a small saucepan, melt the butter and golden syrup over a low heat. While this is melting, put the boiling water and bicarb into a small cup and mix them.

When the butter and golden syrup are completely melted, pour the water and bicarb in and allow it to bubble up for 20 seconds, stirring as little as possible. The butter and golden syrup will react to the bicarb, bubbling and becoming cloudy.

Remove the mixture from the heat and pour over the dry ingredients. Mix until there are no dry pockets left, then spoon tablespoons of mixture onto your lined tray.

Bake the biscuits for 12-15 minutes, rotating at half way. Transfer them onto a cooling tray and devour them still warm – they won’t last very long!

 

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