To mark Anzac Day and keep the long lineage of national remembrance intact, Lincoln University invites staff, students and alumni to join the RSA and the NZ Defence Force in their ‘Stand at Dawn’ commemoration.
The university normally commemorates the occasion in a community service at the Lincoln Event Centre, however COVID-19 restrictions have meant a change of plan.
At 6am on Saturday 25 April, you are invited to stand at your letterbox, driveway, front door, lounge or other convenient spot to take a moment to remember the fallen, but please stay in your bubble and observe social distancing if others are nearby. Details are at www.rsa.org.nz
To give the day a specific Lincoln University touch, below is a recipe from Mrs O’s for Anzac Biscuits.
Baking is part of our own lineage of remembrance. During World War II, the Lincoln College Matron, Evelyn Lilburne, who also supervised all the campus cooking and catering, baked more than 400 fruit cakes which were packed and sent personally to old students of the college serving overseas in the armed forces.
Letters of gratitude were numerous, and comments of appreciation can be seen in the wartime college magazines.
Mrs O’s Anzac Biscuits
Ingredients: (Makes 16 biscuits)
1 cup wholegrain rolled oats
1 cup plain flour
1 cup coconut threads
1 cup soft brown sugar
½ cup golden syrup
2 tablespoons boiling water
½ teaspoon baking soda
Preheat oven to 160C fan bake.
Combine rolled oats, flour, coconut and sugar in a large bowl.
Heat together golden syrup, butter and boiling water until butter melts.
Stir in baking soda, then mix in dry ingredients until well combined.
Roll mixture into golfball-sized balls and place on trays. Allow room for the mixture to spread.
Slightly flatten the dough with a fork and bake until lightly golden – around 20 minutes.