Bizzy Lizzy's ANZAC Biscuits

20 Apr, 2014

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The Dawn Service is held at the Australian War Memorial in Canberra from 5.30 am to 6 am. (If you are planning to attend, you should arrive from 4.30 am onwards and assemble on the Parade Ground at the front of the Memorial).

At the conclusion of the Dawn service breakfast will be held in Anzac Hall (note: bookings are essential).

The National ANZAC Day Ceremony is held at the Australian War Memorial from 10.15am until 12.00 noon. To find out more, visit the web site www.awm.gov.au/commemoration/anzac/dawn/


As ANZAC Day approaches every year, I always check the pantry to make sure I have all the ingredients to bake ANZAC biscuits: rolled oats, desiccated coconut, golden syrup and, my addition, macadamia nuts.

Legend has it that the biscuits were sent overseas by wives and mothers to soldiers in the War because the ingredients didn't readily spoil and the biscuits kept well during transportation.   

MACADAMIA ANZAC BISCUITS 
1 cup rolled oats 
1 cup plain flour 
1/2 cup raw caster sugar 
3/4 cup desiccated coconut 
1/2 cup Australian macadamia nuts, chopped 
4-5 tablespoons golden syrup 
135g unsalted butter 
1/2 teaspoon bicarbonate of soda 
1 tablespoon boiling water 

Preheat oven to 150 or 160 degrees C. Combine the oats, flour, sugar, coconut and macadamias in a bowl. Set aside. In a small saucepan melt the combined golden syrup and butter. Mix the bicarbonate of soda and boiling water, add to the melted syrup and butter and stir into the dry ingredients. Drop rounded neat soup spoonfuls of mixture onto lined baking trays and flatten down carefully, using your fingertips. Bake for 15-20 minutes. Allow to cool and store in an airtight container.

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. 

The Ode adopted from For the Fallen, a poem by English poet and writer Laurence Binyon.



Liz Posmyk is an award winning food writer and cooking enthusiast. She was born in Canberra in 1958 and lives in Harrison with her partner. Liz earned the nickname 'Bizzy Lizzy' when she juggled the role of promotions manager of the Belconnen Markets with co-ownership of a leading cooking school. Across a decade she managed a program of events that welcomed some of the world’s leading cookery writers and celebrity chefs to Canberra. Having recently retired from the Australian Public Service, Liz is now cooking to her heart's content and shares her recipes on her web site and blog Good Things www.bizzylizzysgoodthings.com/
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