So Anzac biscuits are normally baked in April on Anzac day to commemorate the Australian and New Zealand troops landing at Gallipoli in 1915. I always make them then but really they are fantastic to make any time.
Part of their appeal is they they contain ingredients that I always have in the pantry and can be whipped up at a moment's notice.
There is a lot of debate as to how they should end up - soft or hard, chewy or crunchy. Personally I go for crunchy on the outside and slightly chewy in the middle. I mounded these up a bit and didn't cook them for quite as long as I normally would. But follow the instructions and you will get thinner biscuits perfect for ice-cream sandwiches!
Recipe from the Australian Women's Weekly Original Cookbook, 1977, p187
1 cup traditional rolled oats (not instant)
3/4 cup dessicated coconut
1 cup plain flour
1 cup sugar (I like raw sugar for these)
1 1/2 ts bicarb soda
2 tbs boiling water
125 g butter
1 tbs golden syrup
Combine oats, sifted flour (I generally don't bother sifting), sugar and coconut. Melt the butter and golden syrup together over a gentle heat. Mix bicarb with boiling water and add to the the butter mixture. It will froth up like a crazy science experiment. Stir this mix into the dry ingredients.
Spoon dessertspoonfuls of mixture onto greased oven trays, allowing room for them to spread.
Bake at approx 150 deg C for 20 minutes or until they are a deep golden brown. They will be very soft straight out of the oven so don't try to move them until they are cool.
Makes approx 30.