My earliest memory of learning the significance of Anzac Day was in the fourth grade, when my teacher brought in his grandfather’s pocket Bible. It wasn’t just any keepsake it was a testament to both history and faith.
He shared how the Bible had saved his grandfather’s life during the war. Right in the centre of the leather-bound cover was a hole, clean through the pages made by a bullet.
They say that his grandfather had placed the Bible in his front pocket, and when the bullet struck, it slowed the bullet enough to spare his life.
I remember the moment the Bible was passed around the classroom. When it reached me, I held it carefully, staring into the hole made by that bullet and I was overwhelmed. In my hands was not just a relic of war, but a miracle. A physical reminder that God’s protection can manifest in the most tangible ways.
That moment planted something in me a deep reverence not only for the sacrifice of our soldiers, but also for the power of faith in the midst of chaos.
ANZAC Day is a sacred time to honour all our soldiers not only those who gave their lives in battle, but also those who sacrificed time with their families, endured unimaginable hardships, and stood strong so that we could live in peace.
Their courage reminds us that freedom often comes at a cost, and their sacrifice reflects the greatest love, laying down one’s life for another.
Each time I attend a dawn service on Anzac Day, I’m handed a small sprig of rosemary to pin to my top. At first, it seemed like a simple tradition, but over time, I came to understand its deeper meaning. Rosemary has long been a symbol of remembrance.
From ancient times to now, this fragrant herb has been believed to carry natural properties that aid in memory. But more than that, it serves as a quiet, powerful reminder to never forget.
In recent years I have added sprigs of rosemary to my Anzac biscuits. When baking the biscuits the scent of rosemary fills our home and as I breathe in its aroma, I say a silent prayer of gratitude to God for those who served, and also thank the Lord who sees every sacrifice.
Inspired by Flour and Stone Anzac Biscuit recipe below, I have made a slight addition of adding sea salt and rosemary.
Ingredients
- 250g unsalted butter
- 300g golden syrup
- 2 tsp bicarbonate of soda
- 2 tbsp boiling water
- 250g plain flour
- 150g light brown sugar
- 150g desiccated coconut
- 100g shredded coconut
- 330g rolled oats
- 1 tbsp of fresh chopped rosemary sprigs
- good pinch of sea salt
- Preheat the oven to 150°C and line three baking sheets with baking paper.
- Combine the butter and golden syrup in a saucepan and place over medium heat to melt the butter, stirring occasionally.
- Meanwhile, tip the bicarbonate of soda into a small bowl, add the boiling water and mix them together with a small spoon. Place this bowl near the stove, at the ready.
- Once you see the butter and golden syrup just beginning to boil remove the pan from the heat and, stirring with a wooden spoon, immediately add the bicarbonate of soda mixture. Mix well, then set aside to cool until just tepid.
- Place all the remaining ingredients in a large bowl and mix them together thoroughly. Pour over the cooled butter syrup and mix it through with a wooden spoon until the dough becomes sticky and everything is well combined.
- For the giant biscuits, scoop 1/2 cup of dough for each biscuit directly onto the prepared baking sheets, then use your fingertips to flatten the dough to
- A thickness of 3 mm, trying to keep them as round as possible. Leave a 5 cm gap between each biscuit to allow for spreading. For the pocket-sized biscuits, use a 1/4 cup measuring cup to portion out the dough. Bake the giant biscuits for 30 minutes and the smaller ones for 20 minutes or until golden. If you prefer your Anzacs crisp, leave them in the oven for a further 5 minutes.
- Remove the biscuits from the oven and slide them onto a wire rack to cool. They will keep in an airtight container for up to two weeks.