ANZAC Day in our house is always observed. The day will start early, I will drive himself to the train station to catch the first train into the city so that he can attend the dawn service with a friend. They will then participate in the march, representing ancestors who have passed on. I will probably then go to a local ceremony before returning home and setting the television to record the march.
This is my great grandfather who lies buried in Belgium, at Lijssenthoek Military Cemetery.
As far as I can tell from his war record, he was injured at one of the battles around Ypres in October 1917, and the poor soul lived for another ten days before he died, leaving a wife and four infant children behind.
My family unfortunately suffered many losses in that war, one poor man dying on landing day at what came to be known at ANZAC Cove, not even making it out of the boat. One branch of the family suffered the loss of two sons, one only days before the end of the war.
So I will spend the day with my family, taking it slow and easy, enjoying the fact that I am fortunate enough to have seen my small children grow into adults, when so many people did not get that opportunity. One thing my daughter and I like to do is to sit on one of the balconies around my house, sipping tea and munching on biscuits in our “café” as we like to call it.
Sometimes we even get honoured with visitors, such as these that flew around for a while before landing nearby:
Obviously on this day we will be eating ANZAC biscuits. Most recipes call for coconut, but I have made a batch without it. If you want to use coconut, delete some of the flour.
The story behind ANZAC biscuits is reportedly that because they kept so well, they were good to send to loved ones at the front.
ANZAC biscuits – makes 36.
160 degree celcius oven – 18-20 minutes cooking time.
2 cups rolled oats
½ cup sugar
¾ cup flour (because there is not a lot of flour, you can use gluten free flour without any problems)
1 tbs golden syrup
1 tsp bicarbonate of soda
2 tbs boiling water
125 grams butter
Combine oats, sugar and flour in a large bowl. Melt the butter and set aside. Mix the golden syrup, bicarbonate of soda and boiling water – while it is still frothing, mix in the melted batter. Add to dry ingredients and mix. Drop teaspoons full onto trays, leaving space for the biscuits to flatten and expand. Bake, let stand on tray for a few minutes after baking, before moving to a cake cooler to cool.
Lest we forget.