Day 41 - Saturday 25th April 2020

Location: London, UK

COVID-19 / Coronavirus Outbreak

Lockdown

Today is Anzac Day

For the uninitiated, this is the Australian national day of remembrance for military in Australia (and New Zealand)

I'm half Australian so I like to acknowledge the major Australian memorial dates.

I remember visiting the KANCHANABURI WAR CEMETERY in Thailand with my sister and being bowled over by the number of Australian graves there.  I think coming from the UK, I tended to focus on the numbers of British soldiers lost but Australia entered WW2 the same day the UK did and lost 27,000 soldiers.

Anzac Biscuits are eaten on 25^th April so here’s a recipe to make your own anytime:

https://www.lazycatkitchen.com/vegan-anzac-biscuits/

makes: 20

prep: 15 min

cooking: 20 min

Ingredients

• 100 g / 1 cup oats
• 85 g / ¾ cup (slightly heaped) desiccated coconut
• 100 g / 1 cup + 1 tbsp all purpose flour
• 100 g / ½ cup + 1 tbsp caster sugar
• ½ tsp baking soda
• 2 tbsp water, hot
• 100 g / 3.5 oz vegan butter, margarine or refined coconut oil
• 1 tbsp maple syrup or golden syrup

Method

Preheat the oven to 180° C / 355° F.

Put the oats, desiccated coconut, flour and sugar in a medium mixing bowl and mix well.

Melt the vegan butter in a small saucepan over a low heat, add the maple syrup and stir until combined.

In a small bowl, dissolve the bicarbonate of soda in the 2 tbsp of hot water and add to the melted butter mixture.

Add the melted butter mixture to the dry ingredients and stir gently until it is mixed well. At this point the mixture should stick together easily, but you may need to add a touch more hot water if you are having with that. Please be careful – add it very gradually, in small amounts.

Roll mixture into balls with your hands (it should make 20 at 25 g each), flatten each ball so that you have 1 cm / 0.4″ high cookies, and place them 2 cm / 1″ apart on a paper lined baking tray.

Bake for 18-20 minutes until golden and transfer to a wire rack to cool.