As most of you know, this coming Wednesday the 25th of April is Anzac Day. This day marks one of Australia’s most important national occasions, the anniversary of our first major military action fought by Australian and New Zealand forces during the First World War.
ANZAC Day is a day where we remember those who have served our country in times of conflict and remember their selfless sacrifice. A day where we pay tribute to all former and current members of the Australian Defence Force, who we have lost, wounded or fallen ill.
The army biscuit, also known as an Anzac wafer, is a long shelf-life, hard tack biscuit, eaten as a substitute for bread. The popular Anzac biscuit is a traditional, eggless sweet biscuit. Ingredients include: rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water.
We have made an Anzac slice recipe this year for something a little different. If you are more of a traditional biscuit person you can check out our Anzac Day Biscuit post from a couple of years ago.
Please take some time this Anzac Day to commemorate all members of our defence force past and present, for the sacrifices they make each and every day to keep us safe. Don’t forget to buy your Anzac pin or poppy to show your support!
Makes 12 Slices
- 1 cup Healthy Baker Low FODMAP Flour (or gluten free low fodmap alternative)
- 2 tsps baking powder
- 1 cup caster sugar
- 1 cup desiccated coconut
- 1 cup rolled oats
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 egg, whisked
- 1 tablespoon golden syrup
Pre-heat oven to 170°C, fan-forced.
Combine dry ingredients in a large mixing bowl.
Whisk egg in a separate mixing bowl. Then add in other wet ingredients (butter and syrup).
Make a well in the middle of the dry ingredients, add the wet ingredients into the well and mix them all together.
Place ingredients into a lined and greased lamington or brownie tray.
Bake for 25 mins in oven or until golden brown.
Allow to cool and then cut slice into 12-16 pieces (4×3).
Until next time,
I am Atlanta Miall-Shorten,