Anzac Biscuits and HMAS Sydney.

Tonight's craft went really well, the girls liked the crosses. The craft session was cut in 2 by a Church service, usually we have devotions in the church before going onto activities. They made 2 crosses, the paper and card one I made up and a paddlepop stick one. I manned the hot glue gun so no one got burnt, not even me.

After I got home I decided to put another loaf of bread on, it'll be ready a little before 2 am ooops. David was watching a dvd that I haven't seen yet so instead of sitting with him I decided to bake some Anzac biscuits. Anzacs are an Aussie icon, the word itself stands for Australian and New Zealand Army Corps and the biscuits were developed during wartime shortages to be sent over to the boys fighting either that or it originated on the frontlines using what was on hand. These are my favourite biscuits to make, so easy and tasty. Eating the uncooked mix is heaven (there's no eggs so it's safe). I started thinking of a news story that broke here yesterday, a mystery finally solved with the discovery of the final resting place of HMAS Sydney which was lost 66 years ago with 645 souls on board. These brave young men were lost while defending Australia, the ship was found just 250 km off the Western Australian coastline. Close by was the wreckage of the German raider Kormoran. A memorial is going to be set up to honor both sides. Lest we forget.

Public domain image found here http://en.wikipedia.org/wiki/HMAS_Sydney_(1934)

Anzac Biscuits


1 cup plain flour, sifted
1 cup rolled oats (regular oatmeal) uncooked
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup
1 tsp bicarbonate of soda
2 tbsp boiling water


Combine the flour, oats, coconut and sugar in a bowl.
Melt the butter and Golden Syrup in a saucepan over a low heat..
Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.
Pour the liquids into the dry ingredients and mix well.
Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between to allow for spreading.
Bake in a moderate oven, 180C / 350F, for 15-20 minutes.
Cool on a wire rack and seal in airtight containers.

Honey can be substituted for Golden syrup, but I've never tried.