Anzac Day

To all those who lost their lives, Anzac, other Commonwealth and British servicemen.
We will not forget the debt we owe you.

www.abc.net.au/news/2015-04-25/thousands-pack-anzac-square-for-brisbane-dawn-service/6420460

And this brave British sailor whom we will remember today:

www.lordashcroftmedals.com/collection/william-charles-williams-vc/

The dawn service today at Anzac Cove.

On 25th April the date of the landing at Gallipoli by the Anzacs (Australian and New Zealand Army Corps) was chosen to be the day of Australia's national day of commemoration.

The story of Gallipoli is very sad, Australian and New Zealand soldiers, needlessly lost their lives when they were put ashore in the wrong place.

War Correspondent Ashmead-Bartlett's letter to British Prime Minister Asquith

I bake these and think of all the mothers of those young who tried to send something for them
Anzac biscuits

Ingredients

1 cup plain flour
1 cup rolled oats
1 cup dessicated coconut
3/4 cup brown sugar
125g butter
2 tbs golden syrup
1 tsp bicarbonate of soda
Anzac Biscuits - chewy

These are the chewy version of Anzac biscuits. I prefer them to the more dry, crunchy ones.

Method

Preheat oven to 160 degrees. Use 2 non-stick baking trays, or line them with non-stick baking paper.

Sift flour into a large bowl, add the oats, coconut and brown sugar. Stir together.

In a small saucepan, melt the butter, golden syrup and 2 tablespoons of water together over a medium heat until melted. Remove from heat. Stir in the bicarbonate of soda. The liquid should froth up a bit.

Pour the butter mixture into the flour mixture and stir until combined.

Roll level tablespoons of the mixture into balls and place on trays about 5cm apart (to allow for them spreading). Press with a fork lightly to flatten slightly.
Do not worry if you have some left over dry mixture in the bottom of the bowl, just dispose of that.

Bake for 10 mins or until golden brown.

Remove from oven and allow to stand on trays for 5 minutes, before transferring to a wire rack to cool completely.

Store in an airtight container for up to 2 weeks. Can also be frozen.

Note: when these are removed from the oven they will still be soft, but they do harden up a bit on the tray. They are cooked if they are golden