Anzac Day is the day New Zealanders commemorate fallen soldiers. It’s a special day, we get up before dawn together at cenotaphs around the country to remember those who gave their lives so we could live ours freely. Of course this year, Anzac ceremonies were quite different. There was no gathering, we stayed within our bubble, but we did still remember.
At 6am this morning our bubble (Andy, Jenna, Jesse and myself) gathered on our deck, tuned in to Radio New Zealand and listened to the broadcast of the ceremony. We stood solemnly while the last post played(it always makes me cry) and we prayed.
We also placed poppies in our kitchen window, others stuck them on their fences and on posts in their front yards. You can read about why we wear or display poppies here. You can also see the superheroes who have been adorning our window for the last week - these guys are doing their superhero thing to fight C-19 at our place - in other words, the kids who are walking past love to look at them.
Anzac biscuits are incredibly sweet chewy biscuits which keep well (up to two weeks, although, I promise, they won’t be around that long). It’s been a long time since I’ve made them, or any other sweet treat like this. This year, Andy specifically asked me to so I thought I’d share my gluten free recipe. It couldn’t be easier.
When you roll out the dough, ensure you leave a reasonable amount of space around them as they will spread. I tend to place them four in rows of five on my baking sheets.
The ingredients are pretty easy. Ensure you check that you are using gluten free rolled oats. Oats are a bit contentious in the gluten free world. Some say they contain gluten but most say that it’s the equipment they are processed on that can contaminate the oats with gluten. Whether you wish to eat oats for not is a decision you will need to make yourself. I’ve never had a problem with them. I don’t have a suggestion for substitution for oats. The biscuits just wouldn’t be the same without them.
Golden Syrup was always in our cupboard. Mum used it a lot in cookies and puddings. It’s a super sweet, thick sticky syrup. I know that when I lived in Canada I couldn’t get it so I’ve found this recipe to make a substitute. I’ve never used this recipe but if you can’t get the real thing, it’s worth a try.
So give this recipe a try. It's a fabulous New Zealand tradition and they are awesome and so incredibly easy to make. It's also a great way to entertain the kids while in isolation.
1 cup of gluten free flour mix
½ teaspoon guar gum
1 1/3 cups gluten free rolled oats
1 1/3 cups coconut
¾ cups sugar
100g butter
2 tablespoons golden syrup
¼ cup boiling water
1 teaspoon baking soda
Preheat the oven to 180°C.
Mix the dry ingredients (flour, gum, oats and coconut) in a large bowl.
Put the melted butter in a small bowl and add the golden syrup. Mix it well.
Pour the boiling water into another small bowl or cup and add the baking soda. Mix well.
Mix the water/soda mixture into the butter/syrup mixture.
Mix wet ingredients into dry ingredients.
Take teaspoon sized scoops and roll them into balls and place on a cold baking sheet covered with silicone paper. Leave space between them as they will spread quite a bit. You will need two baking sheets as the recipe makes around 40-50.
Bake at 180°C for 15-20 minutes or until dark golden brown. Keep a close eye on them as they can quickly burn. Remove from the oven and leave on the tray to cool for around 30 minutes. Transfer to a cooling rack and leave until cooled completely. Store in an airtight container for up to two weeks.
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April 25, 2020
Hi, my name is Carol Karl. I live in little old New Zealand. My family and I strive to live the most ‘real’ life we can – by that I mean that we eat real food, we live real lives and just generally be our most authentic selves.
