ANZAC Biscuits

Sustaining, moreish, chewy and a sweet hit when your sugar levels are depleting. I remember these biscuits being brought out in reused ice cream containers on day hikes around the plateau of Mt Ruapehu. These succulent oaty delights are claimed to have been made originally by the wives of soldiers fighting in World War I and this is where their name derives from , the 'ANZACs', the Australian, New Zealand Army Corp. The biscuits have been filling the lunch boxes of New Zealand children ever since and are particularly popular around ANZAC day, on the 25th of April every year, a day which commemorates and memorialises all past NZ war veterans.

This recipe is from the Edmonds Cookbook.

Ingredients
1 cup flour
1 cup caster sugar
1 cup desiccated coconut
2 cups oats
125 grams butter
2 tablespoons golden syrup
1 teaspoon bicarbonate soda
3 tablespoons boiling water

Method
Preheat the oven to 180 C. Line two baking trays with non stick baking paper. Place the flour, caster sugar, coconut and oats in a bowl and stir to combine. Make a well in the centre.

Place the butter and golden syrup in a saucepan to melt, or microwave to melt. Dissolve the baking soda in the boiling water. Add the melted ingredients and dissolved baking soda to the dry ingredients and mix to combine.

Roll spoonfuls into balls and press onto baking trays (a light press with a fork, but don't flatten!), allowing for the biscuits to spread while cooking.
Bake for 15 minutes or until firm and golden brown. Remove to a wire rack to cool.