“Anzac Is not merely about cross. It is about courage, and endurance, and the duty, and love of the country, and mate-ship, and good humour, and survival of a sense of self- worth and decency in the face of dreadful odds” – Sir William Deane.
April 25 is peharps one of the most significant days on the Australian calendar, marking the anniversary of Australian soldiers arriving at Gallipoli in 1915. Anzac day is a national day not only of mourning, but of remembrance, gratitude, pride and hope. It is a time to remember those who sacrificed their lives to protect the freedom of generation to come, who died fighting for their right to call this great sunburnt land the lucky land.
Around the country. commemorative services are ceremonies are held to honour Australian servicemen and women and to enable people to reflect on the service yet sacrifice that so many make during times of war. Anzac day is the day we remember all Australians who have served and died in all wars, conflict, and peacekeeping operations.These Anzac biscuits are baked to mark the special occasion. It is said that the biscuits were baked by the wives to the soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval expedition.
This year in the lead up to Anzac day, I take the pride to bake this traditional biscuit. I have made a delicious twist, baking a slice combined with caramel and chocolate topping for a change. I have used the basic Anzac biscuit recipe to make the base. I have also used more coconut in the topping along with the melted Chocolate for more coconutty flavour.
I really loved it…….
I remember when we were posted overseas and I had to baked these lovely biscuits and shared it with other communities. It was a huge hit and texture of these chewy cookies made it very sought after.
The crunchy and chewy base with caramel and dark melt combined with coconut is an essential Anzac day fare.
- 1 cup rolled oats
- 1 cup plain flour
- ¾ cup brown sugar ( reduce to ½ cup if making the slice)
- 1 cup desiccated /shredded coconut
- 125 grams unsalted butter
- 2 tablespoon golden syrup
- 1teaspoon baking soda
- 2 tablespoon hot water
- Filling (caramel)
- 1 (395g) tin condensed milk
- 50 grams unsalted butter
- ¼ cup golden syrup
- 200 grams Dark chocolate melt
- ¼ desiccated coconut (optional)
- Preheat the oven into 160'C. Combine oats, plain flour, coconut and sugar in a large bowl. Melt butter and golden syrup in a sauce pan for about 3 minutes and stirring occasionally. Remove from heat.
- Mix soda with hot water and pour it into the butter mixture. Then mix it with oats mixture and stir it to create a crumbly mixture.
- Line a pan (20 x 30 cm) and press the mixture into it. Bake it for about 15 to 20 minutes or until light golden brown. Remove it from the oven and set aside for 5 minutes.
- In the mean time prepare the caramel filling. Melt butter and golden syrup in a saucepan over a high heat. Stir and cook for 1 minute. Add condensed milk, cook and stir for about 5 minutes or until the mixture has thickened and darken.
- Pour the hot mixture over the baked oats and further bake for 10 minutes. Remove and set it aside for 30 minutes.
- Prepare the chocolate topping, melt chocolate and coconut ( optional) in a double boiler and then spread over the caramel. Refrigerate for 6 hours or overnight.
- Use sharp knife dipped in hot water to cut the slice evenly.