ANZAC Biscuits

ANZAC biscuits are a New Zealand tradition. Although it was thought that they were baked and sent to the Australian and New Zealand Army Corps troops to keep their morale up during the first world war, some writers now think that instead they were sold at local events in Australia and New Zealand and the funds used to support the war effort.  No doubt they could have been sent abroad as the biscuits are pretty robust and would travel well.  For this reason, they are popular in New Zealand school lunchboxes!

1. Preheat the oven to 180˚C/170˚ Fan.
2. Grease a cold baking tray with cold butter.
   
3. Mix the flour, oats, sugar and coconut together in a large bowl.
   
4. Melt the butter and golden syrup (or treacle/honey) together in a small saucepan or in the microwave.
   
5. Dissolve the baking soda (bicarbonate) in the hot water in a small dish and then add to the butter/golden syrup mixture.
   
6. Stir the liquids into the dry ingredients and bring the mixture together with a spoon.
   
7. Using damp hands, form the mixture into plum-sized balls and put them onto the greased tray, leaving plenty of space between them as they will flatten and spread a little while cooking.
   
8. Bake for 15 minutes, until golden brown.  Rest on the tray for 5 minutes.  The biscuits will firm up on cooling and should be toasty and crunchy on the outside and chewy in the centre.