ANZAC BISCUITS
Although it’s nice to think that they were made by wives and sweethearts and sent to their loved ones abroad, these sweet biscuits are not the same as the hardtack rations supplied to soldiers and sailors.
From the 1920s onwards, Australian recipe books often included Anzac biscuits, but how they became identified with Anzac, or the First World War, is unknown. They don't have the shelf life of hardtack biscuits but they do last a reasonable amount of time, so perhaps they were included in parcels of small luxuries and comforts that people sent overseas to soldiers.
Nonetheless, making Anzac biscuits is one tradition that Australians use to commemorate Anzac day. Why don’t you try them for yourself (but always ask an adult before you attempt any cooking).
You will need:
This is what you do:
Preheat oven to 175°C. Line 2 baking trays with non-stick baking paper.
Mix flour, oats, coconut and combined sugar in a large bowl.
Gently heat the butter, golden syrup and water in a small saucepan until the butter melts. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
Roll desertspoonsful of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Leave to stand for a few minutes to cool slightly before transferring to wire racks to cool completely. Store in an airtight tin.