Anzac Day is a national day of remembrance in Australia and New Zealand, commemorated by both countries on 25 April every year to honour the members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli during World War I.
Anzac biscuits were sent to the soldiers fighting in the war because the biscuits keep well (they contain no egg).
These days there a few variations floating around, although technically any variation from the basic original recipe shouldn’t be called Anzac biscuits. Some people like them soft and chewy, some people like them crunchy, it all depends on the cooking temperature and time.
My Nanna used to call her version Porridge Biscuits, but I think that was just so she had an excuse to make them all year round.
Note: they are NEVER to be called cookies.
1 cup rolled oats
1 cup plain flour
1 cup brown sugar, lightly packed
3/4 cup desiccated coconut
3 tablespoons golden syrup
2 tablespoons water
1 teaspoon bicarb soda
Mix together the oats, flour, sugar and coconut in a large bowl. In a small saucepan melt the butter, add the water and the golden syrup and stir until all melted together. Add the bicarb soda and stir (it will go all frothy).
Add the butter mixture to the flour mixture and stir together well. Drop teaspoonfuls of mix onto greased baking trays, leaving room for spreading. Bake for 15 minutes at about 160C. They will be very soft when they come out of the oven, so cool them on the trays.
Note: I completely forgot to put coconut in these. I got it out of the pantry and then left it on the bench, which is why my mix was sloppier than it should have been, and the biscuits spread a lot more than they otherwise might. Also I used quick-cooking oats, because I didn’t have any regular oats, which contributed to the spreading and the smoother texture. They still tasted good!