This Friday, 25th April, was Anzac Day, the day that commemorates all New Zealanders and Australians killed in war, as well as honouring returned servicemen and women. The date itself marks the anniversary of the landing of New Zealand and Australian soldiers on the Gallipoli Peninsula in 1915. Thousands lost their lives in the campaign, including about a quarter of the New Zealand troops.
Since the day is a holiday, it was a chance to do some baking, so since it was Anzac Day I made Anzac biscuits. These classic biscuits were sent by the women left at home to the soldiers abroad. There are two forms – the chewy and the hard – and the recipes are actually slightly different with more golden syrup in the latter.
I followed the recipe in the Edmonds cook book which made a lovely, soft and chewy biscuit. It was the first time I used cups to bake instead of measuring the grams with scales which I found a bit odd. Although I have proper NZ measuring cups, I wasn’t quite sure if the cups should be level or heaped and so on. Still, the result was really good.
Preheat the oven to 180C. Mix together 1/2 cup plain flour, 1/3 cup sugar, 2/3 cup dessicated coconut, 3/4 cup rolled oats. Melt 50g butter and 1 tablespoon golden syrup. Dissolve 1/2 teaspoon baking soda in 2 tablespoons boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level tablespoonfuls of mixture onto greased trays. Makes about 14. Or at least that is how many I made. You can find a good conversion chart to grams here.
Yesterday, Sunday, the sun was shining and so we drove out past Wainuiomata to Baring Head, the southern part of the East Harbour National Park. It was so windy when we got there that I almost got blown over, and just managed a couple of photos before jumping back into the car.
We went instead for an early lunch and then went home to relax instead. Ah well, it was Sunday.