ANZAC biscuits

These oaty biscuits are traditionally made on Anzac Day (April 25th), a New Zealand public holiday which honours and commemorates New Zealand and Australian soldiers who served in the First World War. The biscuits were created during the war, when families wanted to send nourishing treats to their sons and husbands on the front line; the biscuit had to have a long shelf-life so it would be fresh after the long boat trip, and had to be egg-free, as eggs were rationed.

The term ANZAC is protected under Australian law^[5] and therefore the word should not be used without permission from the Minister for Veterans' Affairs^[6]; misuse can be legally enforced particularly for commercial purposes. There is a general exemption granted for ANZAC Biscuits, as long as these biscuits remain basically true to the original recipe and are both referred to and sold as ANZAC Biscuits and never as cookies.

(picture sourced from here)

Ingredients

1 cup flour
1 cup sugar
1 cup rolled oats
3/4 cup dessicated coconut
1 ½ tsp baking soda
100g butter
2 Tbsp golden syrup
2 Tbsp boiling water

Method;
Combine all dry ingredients except baking soda. Add melted butter. Mix baking soda with boiling water, then add to mixture. Place spoonfuls on a greased tray and cook at 180°C (356F) for 20 minutes. Cool then eat with a cuppa.