For many of my insidious generation, dwindling here down the end of the alphabet, sometimes Anzac day can fail to resonate.
It’s a welcome day off, hot on the heels of Easter. It’s a day when the dingier pubs are full of people, jostling to flip coins for potential gain.
Back in the day it was about school assemblies and the first trumpet player trying not to crack the first notes in the last post.
One of the most classic symbols of it this day of national remembrance is the Anzac biscuit, earnest and sweet; made these days in bulk by Woolworths and positioned perfectly in the week before for impulse purchases.
Way back when the biccies were created specifically from ingredient s that wouldn’t spoil and could last the trip in merchant ships from Australia to the western front.
The point of Anzac day is reflect on the sacrifices others have made for our freedoms.
Which kind of gets you thinking. I’m not quite sure what I’d do if war dared to take my dad and the Hungry One. Carrying the heavy things up from the car would certainly present and obstacle. There are a few advanced functions in excel that are still beyond me. More than anything, I need their calm certainty and senses of spacial perception. As the Hungry One sometimes says as I struggle to fit things back into their cases “it’s tough being you in this world sometimes, isn’t it?”
Well, without him it might be.
So Anzac cookies for me this year were a homage to two pretty important men in my life.
This year it’s about taking an old recipe and tweaking it for their special tastes. I’m not sure if this is sacrilegious, but I think the spirit in which I’ve done it is ok.
For the Hungry One, it means putting R2D2 to work. A strong shot of espresso is added, along with another half a cup of oats go into the mix.
For Dad, who’s always lamented the loss of real ginger nuts from supermarkets its two a tablespoon of ground ginger and half a tablespoon of allspice.
When they come out of the oven they’re crunchy but chewy, spicy but sweet.
So… Dad? I guess this is an invitation around for a cup of tea….I’ve got some biscuits here with your name on them. But quick- the Hungry One just found out they go pretty well with his morning macchiato.
Tori’s tweaked Anzac biccies.
1 ½ cup rolled oats
1 cup plain flour
1 cup caster sugar
1 cup shredded coconut
2 tbsp treacle
2 tbsp boiling water
1 1/2 tsp bicarb soda.
125 g butter
1 shot (30 ml) of espresso
1 tbsp of ground ginger
½ tbsp allspice.
Preheat oven to 180.
Melt the butter and the treacle in a saucepan. Add the shot of espresso. Add the bicarb and watch it foam.
Mix all the dry ingredients together. Fold in the butter/ coffee/ treacle/ bicarb.
Line a baking sheet with greaseproof paper. Put little blobs on it. Leave about four fingers width between them, because they’ll spread.
Bake for about 15-20 minutes. Shorter if you like them chewy, longer if you like them crunchy.
Cool for about 5 minutes on oven trays.