It’s not long now until Anzac Day on April 25th, a national day of remembrance where we honour the sacrifices made by Australian and New Zealand soldiers at Gallipoli, and other battle grounds during WW1.
On Anzac Day now, we also commemorate all Australians who served and died in all wars, conflicts and peace keeping operations.
Anzac biscuits have become part of the tradition in commemorating the day, with these biscuits gaining popularity after being a staple for soldiers at Gallipoli. During WW1 these biscuits were sent to soldiers on the front line and their ingredients meant they would remain edible for a long time without refrigeration and retain their high nutritional value.
The original ingredients used are an important part of the tradition and I’m happy to share my recipe with you in a new article on Unsealed 4×4 here.
The photo of the finished result biscuits, also includes a black and white photo of my Dad (left) and one of his older brothers, (my Uncle Roy) taken on HMAS Voyager where my Dad served initially, before serving on HMAS Australia for the duration of WW2. The medals in the photo were Uncle Roy’s, which are now proudly in my possession.
I know that both of them would be happy to be included in the story, being proud Aussies and caravanning enthusiasts.
Anzac biscuits can easily be baked in a hooded barbecue like the Weber, and the basic ingredients make them an easy treat to whip up when camping.