As explained in our Two Up – Australia’s national game blog entry, Anzac day is a national day of remembrance for both Australia and New Zealand. It is celebrated on April 25th to mark the first military action fought by both countries in World War 1. On this day, people remember all of the Australian war heroes who served and died in the country’s wars and conflicts.
On Anzac day in Australia and New Zealand, commemorative services are held at dawn and many ex-servicemen and women take part in marches through the major cities and smaller villages. Commemorative ceremonies are also held at war memorials around the country. To mark the occasion, many people take part in the Two Up gambling game (see rules in previous blog entry) which was popular among soldiers in WW1. Another common practice on the day is the baking of Anzac biscuits. During the war, many mothers, wives and girlfriends were worried about the nutritional value of the food the soldiers were eating. They often wished to send them home cooked foods, but given that they had to travel very long distances it was certain that the food had to be nonperishable! As a result, they came up with Anzac biscuits; small oaty biscuits that were able to stay fresh in dry and dark environments.
In honour of Anzac day I have decided therefore to enlighten you on BBC’s recipe for Anzac biscuits!
85g porridge oats – 85g flocons d’avoines
100g plain flour – 100g farine
100g caster sugar – 100g sucre en poudre
100g butter , plus extra butter for greasing – 100g beurre, et plus pour faire beurrer la plaque à four
1 tbsp golden syrup – 1 cs de mélasse raffinée or miel
1 tsp bicarbonate of soda- 1 cc de bicarbonate de soude
1- Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture. Mettre le four à 180c. Mélanger le noix de coco, le farine et le sucre dans un bol. Faire fondre le beurre dans une casserole et ajouter la mélasse raffinée ou le miel. Ajouter le bicarbonate de soude à 2 cuillères de soupe d’eau bouillante puis ajouter-le dans le mélange de mélasse raffinée et de beurre.
2- Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients. Faire un trou dans le mélange des ingrédients secs et verser le mélange de mélasse raffinée et de beurre. Remuer doucement.
3- Put spoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool. Disposer des cuillérées à dessert du mélange sur une plaque à four beurrée, à 2,5 cm d’intervalle. Faire cuire pendant 8-10 minutes jusqu’à ce qu’ils soient dorés. Refroidir avant de déguster.
If you want to try ANZAC biscuits but don’t want to make them, you can buy them online at
(Warning: the postage costs are high so if considering purchasing it may be better to buy several things)
- Remembrance: souvenir
- To be held at: être tenu à
- Oaty: flocon d’avoine
- To enlighten: éclairer
- To stir in: incorporer
- Spoonful: cuillerée
In charged of Pedagogy