It's Anzac Day on Monday
Anzac Day is April 25th, and commemorates the landing at Gallipoli of Australian and New Zealand troops in 1915, the Great War. The wives, mothers and girlfriends were concerned for the nutritional value of the food supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most had no refrigerated facilities, so any food had to be edible after two months.
In WWII, refrigeration was better, and the women were able to send other goodies such as fruit cake to the men away fighting. My grandfather, Arthur Thyne, was a member of the 2/24th Australian Infantry Battalion. The 2/24th saw extensive service at Tobruk, Libya, manning the Red Line and participating in the bitter fighting in the Salient.
Still the ANZAC biscuit tradition remains, and they are a favourite in our family. Here is my gluten free recipe.
• 125 g butter
• 2 tbl golden syrup
• 1/2 tsp bicarbonate soda
• 2 tbl boiling water
• 1 cup quinoa flakes
• 1/2 cup castor sugar
• 1 cup GF plain flour
• 3/4 cup coconut
Preheat oven to 150°C.
Combine butter and golden syrup in a small saucepan. Stir over heat until butter is melted.
In a seperate bowl, combine bicarbonate soda and boiling water. Stir into butter mixture.
Combine all dry ingredients in a large bowl. Add butter mixture and mix well.
Drop rounded teaspoons of mixture about 4 cm apart on greased oven trays.
Bake for 20 minutes or until slightly brown.
Cool on trays.
In WWII, refrigeration was better, and the women were able to send other goodies such as fruit cake to the men away fighting. My grandfather, Arthur Thyne, was a member of the 2/24th Australian Infantry Battalion. The 2/24th saw extensive service at Tobruk, Libya, manning the Red Line and participating in the bitter fighting in the Salient.Still the ANZAC biscuit tradition remains, and they are a favourite in our family. Here is my gluten free recipe.
• 125 g butter
• 2 tbl golden syrup
• 1/2 tsp bicarbonate soda
• 2 tbl boiling water
• 1 cup quinoa flakes
• 1/2 cup castor sugar
• 1 cup GF plain flour
• 3/4 cup coconut
Preheat oven to 150°C.
Combine butter and golden syrup in a small saucepan. Stir over heat until butter is melted.
In a seperate bowl, combine bicarbonate soda and boiling water. Stir into butter mixture.
Combine all dry ingredients in a large bowl. Add butter mixture and mix well.
Drop rounded teaspoons of mixture about 4 cm apart on greased oven trays.
Bake for 20 minutes or until slightly brown.
Cool on trays.
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