The history of Anzac biscuits (or Soldiers' Biscuits as the were originally called) is a case of ingenuity and making of the most of what you have - during the first world war, food sent overseas in care packages had to survive two or more months of sea-travel to get to the soldiers. So the problem arose of making something nutritious but with a long shelf-life. The solution to that problem came in the form of a biscuit. One of the ingenious aspects of this recipe was that due to the lack of eggs an alternative had to be found, and that came in the form of golden syrup to bind the biscuit and give it that unmistakable flavour.
The ingredients haven't changed since these were first baked - every biscuit really is a little time capsule.
1 cup rolled oats
1 cup plain flour
⅔ cup raw sugar
¾ cup desiccated coconut
2 tablespoons golden syrup
1 teaspoon bi-carb of soda
2 tablespoons hot water
Preheat oven to 160°C.
Mix together the oats, flour, sugar and coconut.
In a pan, melt the butter with the golden syrup, mixing well to combine. Set aside then mix the bi-carb and hot water together, before pouring it into the butter mixture, stir then pour this into the dry ingredients.
Stir well and then scoop out tablespoonful of the mix - roll in your palm then flatten into a rough circle.
Place on a baking paper lined tray, leaving space for the biscuits to spread.
Bake for about 8-10 minutes or until a golden brown. Cool on the tray before placing on wire racks.
Tagged with biscuits