Anzac Day

We, like most of the the country, are closed today for the observance of Anzac Day.

First marked in 1916, it commemorates all New Zealanders killed in war and also honours returned servicemen and women. Ceremonies, rich in tradition and ritual, as befitting a military funeral, are held at war memorials up and down New Zealand, or in places overseas where New Zealanders gather.

However you are marking the day – up at the crack for your local dawn service, indulging in a lie in, spending time with family or reading one of the many, many books available for all ages and interests about the people and the wars that Anzac Day commemorates, we hope you have a really nice day, and remember those who made it possible for us to have a day off.

Perhaps you could make these super-duper deluxe Anzac Biscuits from our neighbourhood friends at Everyday Gourmet, just around the corner from us:

EVERYDAY GOURMET ANZAC BISCUITS
Original recipe from Pauline McKinlay at Everyday Gourmet in Dunedin – she dips/spreads the backs of them in dark chocolate post baking – which we here at the University Book Shop would very much encourage you do too…you won’t reget iti!

INGREDIENTS
2 cups rolled oats
2 cups coconut
90g or 2/3 cup dried peaches, finely sliced
90g or 2/3 cup dried apricots, finely sliced
½ cup raisins
2 cups flour
1 cup raw sugar
¾ cup lightly toasted sunflower seeds
285g butter
2/3 cup golden syrup
2 tsp baking soda
4 Tbsp boiling water

METHOD
1. Mix all the dry ingredients in a large roasting pan. It’s a messy mix so allow plenty of room. Melt the butter and the golden syrup together till just boiling.
2. Blend the soda with the boiling water. Stir to dissolve.
3. Remove the butter from the heat, add the soda and water mix and blend into the dry ingredients. Mix really well – a big sturdy wooden spoon is the trick here.
4. Squeeze, push and pull dough in your hand so you achieve an even texture. Remember to compress the dough so an even biscuit will be produced that will not crack or crumble when baking.
5. Put 7.5cm biscuits on ungreased trays and bake at 180degC for 20 minutes. If you have a fan bake oven, cook several trays at once and reduce your cooking time slightly.

Cooking Tip: For an extra crunchy result – turn off the oven and leave to cool in the oven for a few extra minutes.

DSC00202
 

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