Funny thing – these traditions that we have. Particular foods, made a particular way, for a particular occasion. ANZAC Biscuits are a sweet biscuit popular in Australia and New Zealand that have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. These never last long enough to prove this theory and I personally enjoy them while still warm. Get my traditional recipe here.
As well as the foods there are readings, prayers, anthems and rituals that are traditionally used at these times.
“They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.”
– Laurence Binyon
Every now and then something new comes along that allows us to honour our traditions while expressing ourselves in new ways and this ANZAC Day I would like to share a new recipe and an original poem that have been shared with me in honour and respect of those who served and those who still serve to protect our freedoms. Sister Lucinda shared this recipe with me and so…I got my bake on.
- 1½ cups flour
- 1 teaspoon baking powder
- ½ cup brown sugar
- 150g butter, melted
- Preheat your oven to 180°C and line a 25cm x 15cm slice tin with baking paper.
- Combine the flour, baking powder and brown sugar in a bowl
- Add melted butter and stir well until combined
- Press mixture evenly into the prepared tin to form the base.
- Bake for about 10 minutes until pale golden and just set.
- While the base is baking prepare the Caramel & Topping
- Pour the caramel over the par-baked slice and carefully spread over topping mixture pressing into the caramel lightly.
- Bake the slice for a further 10-15 minutes until golden.
- Leave to cool completely before cutting into squares.
- 395g can of condensed milk
- 2 tablespoons golden syrup
- 50g butter
- Melt together the condensed milk, golden syrup and butter until golden and thickened.
- ⅓ cup each – shredded coconut, rolled oats, brown sugar
- 50g melted butter
- Combine coconut, oats, brown sugar.
- Pour over the melted butter and stir well to ensure the dry mix is evenly coated in butter.
To your life, your ways and everything you hold dear. While their relatives and loved ones shed many tears. Our dead heroes can’t take any of this back. And so I salute The courageous ANZAC.”
–Kelly Solia (Facebook 25/4/2014)
Used with permission of the Author
9/5/2014 Kelly Solia passed away as a result of an accident.
Kua hinga te totara i te wao nui a Tane