Always in our hearts, ANZAC biscuits are more than just sweet, delicious biscuits that all Aussies learn to bake from a young age. This recipe is one of the first that I learnt to bake (besides my Gran's shortbread). It's thought that these biscuits were sent by wives to soldiers in the Australian and New Zealand Army Corps (ANZAC) - established in World War I.
Thick golden syrup is used instead of eggs as a binder, so the biscuits don't spoil easily, ensuring they would last the long, arduous journey across the seas. You'll find more ANZAC biscuits are baked on 25 April than any other day, in honour of the ANZAC's and the landing at Gallipoli - a gesture of thanks that brings us together in commemoration.
1 cup rolled oats
2/3 cup plain flour
1/3 cup castor sugar
1/2 cup desiccated coconut
1 teaspoon bicarb soda
1 1/2 tablespoons warm water
125 grams unsalted butter, melted
1 tablespoon golden syrup
Preheat oven to 150 degrees celsius. Line 2 baking trays with baking paper. Combine oats, flour, sugar and coconut in a bowl. Stir until combined. Combine bicarb soda and water in a small bowl. Add to the dry ingredients, along with the butter and golden syrup. Mix well. Place a heaped teaspoon full into your hand and roll into a ball, place on the tray and press down each one to flatten a little. Leave room for spreading. Bake for 15-20 minutes, or until golden brown. Leave on trays to cool. Store in an airtight container.
NB: Cook one tray at a time to get an even colour, or alternatively, swap your trays around after 10 minutes of cooking time.