Tomorrow is ANZAC Day here in New Zealand. This is a day we take time out - with Dawn Services and Parades - to remember fallen soldiers from the past, to honour those that fought in many wars far from our shores, and to give thanks for those that still serve in places all around the world. They may not be fighting a war as we understand it, but are there to help rebuild communities in so many ways.
New Zealand Post has issued a beautiful set of stamps to commemorate ANZAC Day this year.
These are the stamps:
This site has an explanation about them.
During WW1 the New Zealand and Australian women folk would make these biscuits (well a recipe similar)to send to the troops. I have included the recipe I used which is from the April 08 Skywatch magazine - just in case you wanted to make them and don't get the magazine!
ANZAC Biscuits by Steve Liebmann
125g (4oz) flour
150g (6oz) sugar
1 cup rolled oats
1 cup coconut
100g (3.5 oz) butter
1.5 tablespoons golden syrup
1 teaspoon baking soda
4 tablespoons hot water
1. Mix together the dry ingredients (flour, sugar, coconut and rolled oats) in a large bowl.
2. Melt the butter and golden syrup in a medium sized saucepan.
3. Dissolve the baking soda in the hot water in a small jug and then add to the butter/golden syrup mix (watch the caramel volcano!)
4. Make a well in the centre of the dry mix and add the wet mix. Stir well.
5. Place in spoonfuls (I used a good sized teaspoon) on a greased tray and bake for 15-20 minutes at 180C (350F).
6. When cooked, slide off onto kitchen paper towel (this drains excess grease and turns biscuits crunchy as they cool).
8. Store in airtight container.
This is the best ANZAC biscuit recipe I have ever tried.