ANZAC day is a day for making ANZAC biscuits and remembering our Poppas and Nannas. How great it would be if they were still here.
I could ask Jack what he thought of our Fig Leaf and Rose tea.
My Barmera Poppa Jeff was the baker, he would make the biscuits.
Barmera Nanna would make her famous scrambled eggs and Margie, Monash Nanna would let us dress up in her extraordinary hat collection.
This is our family ANZAC biscuit recipe, created by Auntie Rene, preserved by Auntie Joy and dabbled with by me.
1 cup plain flour
1 cup rolled oat
1 cup sugar
1 cup shredded coconut
125 g butter
1 tblspn sticky quince syrup
1 tblspn golden syrup
2 tblspn water
1 tsp bicarbonate of soda
Set your oven at 175 degrees Celsius.
Sift the flour into a bowl. Add the sugar, rolled oats and coconut.
In a saucepan add the butter, syrup and water and bring to boil.
Stir in the bicarb soda and then take off the heat.
Add in the dry ingredients. Mix thoroughly.
Put teaspoons of mixture onto 2 greased trays (you need to allow space for the mixture to spread) and bake at 175C for approx 10 - 12 minutes.
Biscuits will harden when cool. Watch them, I did nearly burn them.
Makes 30 biscuits.