If you were fighting on the frontline and you received these from home, how would you feel?
104 years since the commemoration of the first ANZAC Day – this year we’re staying at home to save lives and baking these biscuits to send to own two sons and their colleagues working on the “healthcare frontline” – up north in rural Victoria. Our boys would otherwise be at home on the farm with us as we prepare for the 2020 Harvest – which usually starts over the ANZAC Day weekend.
Lest we forget.
The aroma of these biscuits being baked fills the home with a familiar warmth and joy. It’s an act of love to bake for someone far away. One can relate to this sentiment of how these biscuits came about.
Anzac Biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were sent by wives and women’s groups to soldiers abroad during WW1 because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
Our recipe has been adapted to use EVOO instead of butter. Easy to make with pantry items. You can find the recipe link below.
Sui Tham (Mother, Wife, Farmer, Olive Oil Producer)
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The grove catches the rugged winds from Bass Strait and prospers from the coastal climate and rich sandy soils of the Mornington Peninsula.
CAPE SCHANCK OLIVE ESTATE PTY LTD
145 PATTERSON ROAD CAPE SCHANCK
VICTORIA 3939 AUSTRALIA
EMAIL: INFO@CSOE.COM.AU
We acknowledge the traditional owners, the Bunurong and Boon Wurrung people of the Kulin Nation, and pay our respects to their elders past, present and emerging.
