Allyson Gofton - ANZAC

Publish Date
Friday, 17 April 2015, 2:39PM
By Allyson Gofton

Lest We Forget
These words are spoken at every Anzac Day service.  The words  form  the refrain in Rudyard Kipling’s poem ‘Recessional’.  Written for Queen Victoria’s Diamond Jubilee in 1897, many years later the refrain became linked with Remembrance Day and Anzac Day observations as a plea to not forget those who have fallen in war. Here’s the first few verses.

God of our fathers, known of old—
Lord of our far-flung battle line—
Beneath whose awful hand we hold
Dominion over palm and pine—
Lord God of Hosts, be with us yet,
Lest we forget—lest we forget!

The tumult and the shouting dies—
The Captains and the Kings depart—
Still stands Thine ancient sacrifice,
An humble and a contrite heart.
Lord God of Hosts, be with us yet,
Lest we forget—lest we forget!

Far-called our navies melt away—
On dune and headland sinks the fire—
Lo, all our pomp of yesterday
Is one with Nineveh and Tyre!
Judge of the Nations, spare us yet,
Lest we forget—lest we forget!

Anzac Biscuits
My Dad was a "Digger" and proud of it - and the one thing that best recalls that time when we all pulled together is the Anzac biscuit, created with love by mums and daughters to send to their sones and fathers at the Front.

Serves: Makes about 36
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes

1 cup flour
1 cup sugar
1 cup rolled oats
1 cup desiccated coconut
175 grams butter
2 tablespoons golden syrup
1 teaspoon vanilla essence
1 teaspoon baking soda
2 tablespoons boiling water


  1. Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line with baking paper.

  2. In a large bowl, sift flour with a good pinch of salt. Stir in the sugar, rolled oats and coconut and make a well in the centre.

  3. In a saucepan, melt the butter, golden syrup and vanilla essence together.

  4. Dissolve the baking soda in the boiling water. Mix into the melted butter and quickly pour into the well. Mix all the ingredients together quickly.

  5. Roll tablespoonfuls of the mixture into balls and place on the prepared trays. Flatten with the tines of a floured fork.

  6. Bake in the preheated oven for 12-15 minutes until the biscuits have flattened out and have become a reddish-brown colour.

  7. Transfer to a cake rack. They will crispen as they cool. Once cold, store in an airtight container.

Cooks Tips:

  • To make chocolate Anzacs, melt 150 grams dark chocolate either in the microwave or over the top of a double saucepan. Dip half an Anzac into the melted chocolate and allow the excess to fall off. Place on a baking paper-lined tray and allow the chocolate to set before storing in an airtight container in a cool area.

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