ANZAC biscuit

These biscuits were called soldier biscuits until the Gallipoli campaign. Then they were named ANZAC biscuits to commemorate the indescribable efforts of the Anzac's at that time. Now they are a super yummy biscuit that I love making on ANZAC Day.

2 cups of rolled oats
2 cups of plain flour
2 cups of brown sugar
1 1/2 cups of coconut
250g (8oz) of butter
4 generous tablespoons of golden syrup
1 teaspoon of bicarbonate of soda
2 tablespoons of boiling water

Combine oates, sugar, sifted flour and coconut in a large bowl. In a small saucepan melt butter and golden syrup over a low heat. In a small bowl mix soda with boiling water and add to the saucepan with butter and golden syrup. Pour the contents into the large mixing bowl, stir into dry ingredients. Place tablespoons of mixture onto grease proof paper covered cooking trays and allow room for spreading. Cook in a slow oven, about 160 degrees Celsius, for 20 minutes. Slide onto cooling rack and eat them as soon as possible.

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This recipe is doubled and makes about 45 biscuits. I always make a double batch because the first batch is always eaten while warm and the cold ones are eaten over the next couple of days.