Returned & Services League of Australia (RSL) was founded in 1916 by returning soldiers from WWI with the aim of continuing to provide the camaraderie, concern, and mateship shown among troops while at war. RSL sub-branches share a common history and purpose to Australians – to create a venue in all communities across Australia that is a safe and comfortable place to support the welfare of all Australian and Allied Services personal and their families. On ANZAC Day, RSLs usually open their doors for a community breakfast after the Dawn service and are often a meeting point for marchers, a private place for remembrance to service members before 10am and a place to commemorate and celebrate freedom to all in the afternoon. Check with your local RSL to find out what’s on in your area.
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. The hard original hard biscuits sent during WWI, are far from the traditional biscuits we have come to enjoy to commemorate ANZAC Day today – here’s one of our favourite recipes from Taste.com!
- 1 1/4 cups plain flour, sifted
- 1 cup rolled oats
- 1/2 cup caster sugar
- 3/4 cup desiccated coconut
- 150g unsalted butter, chopped
- 2 tablespoons golden syrup or treacle
- 1 1/2 teaspoons water
- 1/2 teaspoon bicarb soda
Preheat oven to 170C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
In a small saucepan, place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons of water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
Pour the syrup mix into the dry ingredients and mix together until fully combined. Roll spoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.
Bake for 12 minutes or until golden brown.