Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuitsMakes 12 large (7cm) cookies) 25 minutes Piece of Cake
1. Preheat oven to 160°C (325°F).
2. Line 2 cookie trays with parchment paper.
3. Place the flour, oats, sugars & coconut in a large bowl and stir to combine.
4. In a small saucepan, place the golden syrup & butter, stirring over low heat until the butter has melted. Remove from heat.
5. Mix the bicarbonate of soda with the water & add to the golden syrup mixture. It will form incredible bubbles whilst stirring, like molten lava.
6. Pour into the dry ingredients & mix until fully combined.
7. Roll 2-3 Tbs of mixture into balls or use a 3 Tbs spring handled ice cream scoop & place on the lined baking trays, leaving plenty of space between each one.
8. Bake for 8 minutes. Remove from the oven & press firmly down with a flat-bottomed glass in order to produce a uniform cookie shape. Place back into the over for another 4 minutes, or until golden brown.
9. Leave to cool on the baking tray for 10 minutes then transfer to a cooling rack using a spatula.