Held on April 25th, ANZAC is an acronym for Australia, New Zealand Army Corps. ANZAC Day is a national day in Australia and New Zealand. Originally, it honored those who fought in Gallipoli during World War I. Today, it honors all soldiers who have died in war.
Great Britain joined the war against Germany on August 4, 1914. Australia sided with Britain and was ready to fight. In 1915, an attack was planned on Turkey through the Dardenelles with hopes of providing safe sea passage to Russia. The British Navy attacked first. They were defeated and casualties were high. Then, on April 25, 1915 the battered British soldiers, the French troops, and ANZAC stormed the shores of Gallipoli. The Turks were fierce and forewarned by the previous attack, but when the dust finally settled a foothold had been established at what is now known as the ANZAC Cove.
The two days that followed were bloody and savage as they held on to the foothold. After a brief reprieve the fighting continued with heavy casualties on both sides. Finally, in December an evacuation was ordered.
After eight months of fighting ANZAC suffered a loss of 8,587 soldiers and 19,367 wounded. But with their heads held high the weary soldiers returned to Europe singing:
“We are the ragtime army the A.N.Z.A.C.
We cannot shoot, we won’t salute, what bloody use are we?”
Today, flags are flown at half-mast until noon, then they are raised high until the end of the business day. Wreaths of poppies are displayed at memorials. –During WWI the trenches could be seen across fields of brilliant poppies. Wearing a sprig of rosemary on your lapel or pinned over your heart symbolizes commemoration of deceased soldiers.
Everyone partakes of an ANZAC biscuit or two or three….
makes: 2-1/2 dozen
1 cup all-purpose flour
1-1/2 teaspoons baking soda
3/4 cup granulated sugar
3/4 cup shredded coconut
1 cup rolled oats
pinch of salt
2 teaspoons ground ginger
1/2 cup butter
4 tablespoon golden syrup (or dark corn syrup)
2 tablespoons water
Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
Combine flour, baking soda, sugar, coconut, oats, ginger, and salt.
Melt butter in a saucepan.
Remove from heat.
Stir the corn syrup and water into the butter.
Stir butter/syrup mixture in to the dry ingredients.
Drop by the spoonful on to cookie sheets about 2″ apart.
Bake 12-15 minutes or until lightly browned.
Transfer to wire racks to cool.