anzac biscuits

An Australian classic would have to be Anzac biscuits, named because they were sent overseas to our Anzacs in WWI. 

If memory serves me correctly they originated from a Scottish oat biscuit.

I usually only make them once a year around Anzac day. 

Each year I go in search of a recipe and then never remember the recipe I used the previous year and whether or not it was a good or bad recipe.
 This year I got my recipe from the NMAA red Cookbook and seeing as they turned out well I thought I would preserve it here. 

I doubled this recipe and also made part of the mix into a slice.

Anzacs

1 cup rolled oats

1/2 C SR flour

1/2 C plain flour

3/4 C coconut

3/4 C sugar (raw brown or white) - I used brown

1/2 t bi carb soda

2 T boiling water

125g melted butter

2 T golden syrup

Mix together first 5 ingredients. 

Dissolve soda in boiling water and add to melted butter and golden syrup. 

Add to dry ingredients and mix well.

Place teaspoonfuls on a greased tray (I put down baking paper).

Or press into a greased tray and cut into squares while still hot. 

Bake in a moderately slow oven 160C (325F) for 12-15 minutes.

Cool on tray for 5 minutes before putting on a cooling rack.

If you choose to do a slice you may like to drizzle or spread with melted chocolate.

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