ANZAC Day is a day where we remember those who have served our country in times of conflict and remember their selfless sacrifice.
101 years ago, on the 25th of April 1915, Australian and New Zealand soldiers fought for our country on the Gallipolli Peninsula in Turkey. 36,000 of those soldiers were killed or wounded during this battle.
On the 25th of April 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. Unlike bread, though, the biscuits were extremely hard! Some soldiers preferred to grind them up and eat as porridge.
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.
A low FODMAP ANZAC Biscuit recipe for you to enjoy and remember those who have sacrificed their lives for us:
- 1 ¼ cups gluten free flour
- 1 cup rolled oats
- ½ cup caster sugar
- ¾ cup desiccated coconut
- 2 tbsp golden syrup or maple syrup
- 150g unsalted butter
- ½ tsp bicarb soda
- 2 tbsp water (if required to loosen mixture)
– Preheat oven to 170°C. Place flour, oats, sugar and coconut in a large bowl and stir to combine.
– Place a small saucepan over a low heat and add the golden syrup and butter and stir over until the butter has fully melted. Mix the bicarb soda with 1-2 tablespoons water and add to the golden syrup mixture off the heat.
-Pour into the dry ingredients and mix together until fully combined.
-Roll level tablespoons of the oat mixture into balls and place on a tray lined with baking paper. Ensure each ball is 5cm apart and flatten with a fork until roughly 1cm thick.
– Bake, swapping trays halfway through cooking, for 12-15 minutes or until golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.