Our ANZAC Heros

It has been a beautiful day for remembering our ANZACs.  

This morning was a little chilly at the traditional Dawn Service, but the sunrise was crisp and clear and the sound of the lone bugler playing the 'Last Post' was haunting and beautiful.  I can never hold back the tears once that bugle begins.  

Our other great ANZAC tradition, Anzac biscuits were originally baked by wives and mothers of our brave soldiers who were shipped off to war during WWI. Once they are baked, they do not spoil easily and were therefore perfect for packing up and sending off to the troops.

We all love them but still, I bake them just once a year.   Todays batch was in the oven early and there are just a few crumbs left...

Ingredients: 

1 cup organic plain flour

1 cup rolled oats

1/2 cup dried coconut

1 cup soft brown sugar

125 g vegan margarine

2 tablespoons golden syrup

1/2 teaspoon bi-carb soda

spring water, as required

Method:

Pre-heat the oven to 175 C

Mix the flour, oats, coconut and sugar in a bowl. Melt the margarine add the golden syrup then the bi-carb soda and stir well.  Make a well in the dry ingredients and pour in the golden syrup mixture.  Mix it all well, adding water if needed.

Place walnut sized balls onto a greased oven tray and bake for about 15 minutes until beautiful golden brown.

Cool on a wire tray.  They will harden as they cool.