ANZAC Biscuits.

These biscuits were originally known as Oat Biscuits. But they were given the name "ANZAC" biscuits after the soldiers in WW1 loved them so much when they got a parcel of them sent all the way from NZ. It took about 3 months for the parcel to reach the soldiers at the front. The recipe had no milk or eggs so did not rot on the long trip to the front line.
Sitting in the trenches, cold, wet, exhausted and traumatized by what they had seen, done and were about to do, the soldiers never forgot how good those biscuits were and how much they wanted to be back home.

"They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them."

Anzac Biscuits

EQUIPMENT:

Measuring cup/spoons

Baking tray

Baking paper

small pot

Wooden spoon

Large bowl

INGREDIENTS: per pair

1/2 cup plain flour

1/4 cup sugar

1/2 cup rolled oats

1/4 cup desiccated coconut

50g butter

3 Tbs boiling water

2 tsp golden syrup

1/2 tsp baking soda 

METHOD:

1.   Preheat oven to 180ºC and line baking tray with paper.

2.   In a large bowl, combine all the dry ingredients.

3.   In a small saucepan over a medium heat, combine the butter and golden syrup until the butter has melted.

4.   In a small jug, combine the boiling water and bicarbonate of soda.

5.   Add the baking soda and water mixture with the melted butter and golden syrup.

6.   Combine all ingredients in a large bowl and mix thoroughly.

7.   Dollop spoonfuls of the biscuit mixture onto the greased baking tray, leaving room for them to spread.

8.   Bake for 12 minutes, or until golden brown.

9.   Remove from oven and allow to cool and harden.