Anzac Day is commemorated on 25 April, around the world but specifically in Turkey, France, New Zealand and Australia.
It pays tribute not only to a bloody battle at Gallipoli in Turkey which began on 25 April 1915 when 75000 men from Australia, France, New Zealand and England staged the largest military landing in history but also to all Australian and New Zealand men and women who have served and fought in the armed services. Most towns, large and small in Australia have an Anzac Memorial and parades and services are held at these memorials on 25 April each year.
Specifically the term ANZAC = Australian and New Zealand Army Corps, a corps which fought during World War 1 not only at Gallipoli but also on the Western Front in France.
The term Anzac was then paired with biscuit : “The army biscuit, also known as an ANZAC wafer or ANZAC tile, is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread. Unlike bread, though, the biscuits are very, very hard. Some soldiers preferred to grind them up and eat as porridge.
The popular ANZAC biscuit is a traditional, eggless sweet biscuit. Ingredients include rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water.”
You can read more about the origin of the Anzac Biscuit and its ingredients.
There is much discussion over the ownership of the ANZAC Biscuit: Australia or New Zealand and today we find many recipes entitled … Anzac….. Anzac Slice, Anzac Blondies, Anzac Cheesecake. The essential ingredients are golden syrup, coconut and oats. And luckily for those on a gluten free diet, there are many converted gluten free Anzac recipes using almond meal, flaked almonds, quinoa flakes and gluten free flour as substitutes to the traditional ingredients.
150 g white chocolate, chopped
125 g butter, chopped
330 g caster sugar
1 teaspoon vanilla extract
¼ cup (90g) Golden Syrup
1 ½ cups (225 g) gf plain flour
¼ teaspoon baking powder
1/3 cup quinoa flakes
1/3 cups natural sliced almonds
½ cup desiccated coconut
Preheat oven to 160C. Line a baking tin 27 cm x 18 cm with baking paper.
Place chocolate and butter in a small saucepan over low heat and stir until melted and smooth.
In a bowl, place sugar, vanilla, Golden Syrup and eggs and whisk until combined. Add cooled chocolate and butter mixture and whisk until combined.
Add the flour, baking powder, quinoa, almonds and coconut and whisk until well combined.
Pour into prepared tin.
Bake for 35 minutes or until just set.
Cool in the tin. before slicing.
A couple of other Anzac themed recipes:
A recipe for Anzac Cheesecake can be easily converted if you use a gluten free biscuit crumb base.