ANZAC biscuits are a more modern version of an older "Soldiers' Biscuits" recipe, ANZAC Biscuits were first made by Australian and New Zealand women for the Australian and New Zealand Army Corps (ANZAC) soldiers during World War I.
The women waiting at home for news of their loved ones were able to send care packages or small food parcels to their men at war, these parcels often contained the original "Soldier Biscuits" renamed "ANZAC Biscuits" after the Gallipoli landing.
They contained no eggs or coconut and had limited amounts of sugar back then, as these ingredients were scarce and expensive during wartime the result therefore was more like a rockcake than the crispy and thin ANZAC biscuit recipe below, that we know today.
100 grams / 4 oz of butter
1 dessertspoon of golden syrup
½ cup of white sugar
1 cup of flour
¾ cup of rolled oats
¾ cup of desiccated coconut
1 teaspoon of baking soda
1 tablespoon of water
75 grams of melted chocolate to decorate, optional
Preheat the oven to 180°C / 350°F / Gas mark 4.
In a large saucepan melt the butter and golden syrup, then remove from the heat and cool.
Add the white sugar, flour, rolled oats and coconut and mix thoroughly.
Dissolve the baking soda in 1 tablespoon of water and add to the mixture.
Line a baking tray with cooking paper.
Roll small rounds of the mixture and place on the baking tray, remembering to allow room for the biscuits to spread.
Flatten with a fork. Bake for 15 minutes or until golden.
When cool drizzle with melted chocolate if desired.