As we pause to pay respect to our brave soldiers who fought on distant shores, an equally courageous group must also be remembered – the women who remained.
Without a single text, email or status update for reassurance, the womenfolk endured what must have seemed like an endless silence, with only the hackneyed adage ”no news is good news” for psychological comfort.
So what did they do to fill this emotional void – amongst an inventive array of homecrafts, they baked. Unable to be at the side of their loved ones, they did what most of us do to protect our broods as they go forth into the world – nourished their souls in the best ways they could think of: fruit cakes and biscuits.
And if we can recall our own intense care and attention lavished on first-day lunch boxes, then I guess we have some minor benchmark to compare the love and concern that went into the parcels of baked goods, sent lovingly to their cherished.
Anzac biscuits have become an iconic representation within this time of tribute, and lest we forget those who baked them.
1 cup rolled oats
3/4 cup desiccated coconut
1 cup plain flour
1 cup caster sugar
1 tbsp golden syrup
2 tbsp boiling water
1 1/2 tsp bicarbonate of soda
Preheat oven to 150 degrees celsius. Grease or line baking trays will silicone paper.
Combine first four dry ingredients in a large bowl.
Melt butter and golden syrup over a low heat.
Mix the boiling water with the bicarbonate of soda and add this to the butter and golden syrup mix (it should foam well).
Add this wet mix to the dry mix and mix well.
Place tablespoonfuls of the mixture onto the prepared trays and bake for approximately 20 minutes or until golden brown.
(Biscuits will harden as they cool. Makes approximately 24)
Postscript: Even though much of the baking finding its way to the front had perished or disintegrated upon arrival, the intention and love packed within the parcel remains forever intact.