Servs: 24 Makes: 24 Prep: Cook:
Traditional biscuits baked by anxious wives and mothers during World War I, packed in food parcels, and sent to the Australian soldiers in the trenches. DID YOU KNOW: ANZAC biscuits are NEVER called cookies and the name is actually protected under Australian law. AUSSIE AUSSIE AUSSIE OY! OY! OY!
- add 1 cup all-purpose flour, sifted
- add 1 cup rolled oats (regular oatmeal) uncooked
- add 1 cup desiccated coconut
- add 1 cup brown sugar
- add 1/2 cup butter
- add 2 tablespoons golden syrup (or honey)
- add 1 teaspoon baking soda (bicarb of soda)
- add 2 tablespoons boiling water
- add GET THE KIDS TO MAKE THEM!
- Preheat oven to 180?C (350? F).
- Combine flour, oats, coconut and sugar in a bowl.
- Melt butter and Golden Syrup (or honey) in a saucepan over a low heat. Mix baking soda with water and add to butter and Golden Syrup. Let cool slightly. Pour liquids into dry ingredients and mix well.
- Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading.
- Bake in a preheated 180?C (350? F) oven, for 15-20 minutes. Cool on a wire rack and seal in airtight containers.