Today here in Australia (and New Zealand) is Anzac day. Anzac day falls on the 25th of April and commemorates the first major military action fought by the Australian and New Zealand Army Corps (ANZAC) at the Gallipoli peninsula during the First World War on the morning of 25 April 1915.
The action was not a victory and both sides suffered heavy casualties. The event had a significant impact on Australians at home. In Australia and New Zealand today, Anzac day is one of the most important national occasions and is a day where we remember the sacrifice of those who died in military operations. Lest we forget. One of my great grandfathers was one of the first on the shore at Gallipoli and while another was with the field ambulances. My family was lucky – they both survived.
Dawn commemorative services are held on Anzac day across Australia, at the time of the original Gallipoli landing. Later in the day, from big cities to small towns, commemorative marches are held across the nation. I remember going to school Anzac day services and local marches with my family, wearing the service medals of grandparents.
Also associated with Anzac day is the Anzac biscuit. These biscuits do actually have links to World War One. Family, friends and communities would send food to the soldiers fighting in the war. Due to the time it would take for the food to get to the front, the food had to be long lasting without refrigeration while retaining nutritional value. Thus the Anzac biscuit (originally called the Soldiers’ Biscuit, with the same basic ingredients then as today) was born.
Instead of Anzac biscuits (see here for recipe), I decided today to make an Anzac slice. The basic ingredients (and the smells that filled the house while it was baking) are the same and the result tastes the same as an Anzac biscuit. The edge of the slice has the crispness and chewiness I usually associate with an Anzac biscuit, while the centre of the slice is softer and moist.
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