Anzac Biscuits are one of those timeless biscuits which go down well on any occasion. It was known as a traditional Australia biscuit, which was sent overseas to serving ANZACs (Australian and New Zealand Army Corp) in World War I, because they lasted well.

On the weekend, a friend dropped in for a cuppa and brought some with her. Some people like the tooth-cracking type crunch of an Anzac biscuit, but I like a medium crunch. When I had hers, it was a good wholesome tasting biscuit with a hint of caramelised flavour. When I quizzed my neighbour; who lives 1.2km down the road, she said it was the extra golden syrup.  She gives it a good solid *squirt instead of the 3 teaspn.

These nutritious biscuits are good for something substantial to eat. They sit in an air-tight container on the servery for when my hubby passes and family visit. And because I’m a dunker, I love Anzacs with my piping hot cup of tea.

Also these are easy biscuits to make when my family visit. We made Anzac biscuits when one lot of nieces recently visited.On this occasion I only used 1/2 cup of raw sugar and it was still delicious. The kids were the best judge. I also used to make them at school with my year 4s before the curriculum became too crowded in primary school.

When I made them for home I doubled the recipe. Here are my efforts. I froze the extras so I could pull them out anytime. Here is the recipe and I opted for the extra squirts of golden syrup.

Ingredients

• 1 cup plain flour
• 1 cup rolled oats
• 3/4 cup coconut
• 3/4 cup raw sugar (or 1/2cup sugar for less sugar)
• 140g butter
• 3 teaspn golden syrup (*or an extra squirt – approx 3 tablespn)
• 3 tablespn boiling water
• 1 teaspn bicarbonate of soda

  Method

1. Sift flour into bowl.

2. Add rolled oats, coconut, and sugar.

3. Melt butter in saucepan, add syrup and water. 

4. Add to butter mix, bicarbonate of soda.  Allow to foam and pour immediately into dry ingredients.

5. Mix well, then take small pieces of mixture and press out thinly on greased trays, allowing space between each for spreading.

6. Bake in a slow oven 160 degrees, 15-18min, as they burn easily.