Saturday, April 25, 2015


Today in Australia is ANZAC Day.  For those who are not familiar with the term, ANZAC stands for Australian & New Zealand Army Corps.  It was the name taken by the Australian (and NZ) soldiers when they signed up for WWI.

So today is one of remembrance and thankfulness.  It is a day of mourning those who we lost, but celebrating the bravery of those who fought.  It is a day where, as a collective nation, we apologise for the wars in the past, and try to remember we never want to do that again.

ANZAC Day – the 25th of April – was chosen as it is the day the ANZACs landed at Gallipoli and suffered terrible losses.  Although the name and the date come from WWI, it is a day we remember all people who fought in wars.  And those who’ve helped in peacekeeping efforts.

Why am I writing about ANZAC day on CafĂ© Risque – I don’t know.  It just seems that it is appropriate.  No matter who you are, if you’re an Australian, you need to mark the day in some special way.  Many Australians will be attending dawn services across the nation.  Many participating or watching marches.  No matter if we are young, old, educated, uneducated, Christian, Buddhist, Muslim, working, unemployed, male, female or both, I believe that we should all stop and remember the people who died.  As a sign of respect to the human race.

The threat of terror has been heightened in our country for this day, after several ISIS terror plots have been uncovered over the past week.  It makes me angry.  No matter what religion you are, you should respect the past and history.  To me, respect is a two-way street.  How can you call for people to respect you, if you respect no one?

Now, before I get into a huge religious essay, and type 10,000 words that no one needs to read, I will leave you with a lovely recipe.  During WWI, people in Australia cooked food for the soldiers and packaged it up for them.  It needed to survive the long trip from Australia to Turkey.  Two of the most famous recipes to come out of this – Bully Beef and Anzac Biscuits.

Bully Beef was tin corned beef – and reportedly terrible.  Anzac Biscuits were baked until they were hard and so wouldn’t go mouldy.  We’ve perfected the Anzac Biscuit recipe since then, and I will share it with you.  (This is the recipe I use – other sites use the same ingredients, but in different measures.  This recipe is the one that works for me, so I’ve put it in here.)

You need:
½ cup of sugar
1 cup flaked oatmeal (I use quick cook oats)
1 cup desiccated coconut
1 cup plain flour
125g melted butter
1 teaspoon bi-carb soda
1 tablespoon golden syrup (if you don’t know what this is, use light treacle or honey if you’re desperate)
2 tablespoons boiling water

Heat your oven to 180 degrees Celsius (360F) and line a tray with baking paper.  Combine all the dry ingredients together in a large bowl.

Melt the butter while you boil the kettle.  I then grab a coffee mug, place the soda and syrup in, add the boiling water, and stir like crazy.  Add the melted butter to the dry ingredients, and then the soda/syrup/water mixture, and stir the whole thing until all the ingredients are wet.

The biscuits will spread a lot in the oven (they don’t puff up much), so place small amounts on the tray, leaving a lot of gap, and bake for 20 minutes.  Allow to cool and harden on the tray for 5 minutes before transferring to a cooling rack.

The biscuits should be chewy, not hard.  Enjoy!

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