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An Aussie favourite, ANZAC biscuits (cookies) are easy to make and very economical. The origin of the biscuit is around 1915 during World War I when  wives, girlfriends, mothers and children would bake the biscuits and send them in food parcels to the Australian troops overseas. At first the biscuits were called the Soldiers' Biscuits. However, after the now famous landing on Gallipoli, they were renamed for those brave fighting men, the ANZACS (Australia and New Zealand Army Corps).

A lot of thought went into creating the ANZAC biscuit. Packages weren't refrigerated during the voyage across the ocean so any food sent needed to remain edible for long periods of time. The families also wanted to send something nutritious, and so the ANZAC biscuit was born.

Today Australians everywhere still enjoy the ANZAC biscuits. They're easy to make or you can buy them in our grocery stores.

There are many versions of ANZAC biscuits. Here's one we like.

Ingredients

125 1 1 2 1 ¼ 1 1 1

grams  tablespoon  teaspoon  tablespoons  cup  teaspoon  cup  cup  cup

butter (4 ounces) golden syrup carbonate of soda (baking soda) boiling water plain flour salt coconut sugar rolled oats

Method

1. Preheat oven to 160°C (325° F)
2. Combine butter and golden syrup in a saucepan and stir over a low heat until butter melts.
3. Dissolve the carbonate of soda into the boiling water and add to the butter mixture.
4. Sift the flour with the salt and add the sugar, coconut, and rolled oats.
5. Stir the butter mixture into the dry ingredients until it forms a stiff dough.
6. Drop small lumps of dough onto a lightly greased baking pan. Press down on each with a fork. Make sure you leave room between the biscuits for them to expand.
7. Bake until golden brown, about 18 - 20 minutes.
8. Remove the pan from the oven and let the biscuits rest for a minute or two. Then carefully remove the biscuits to wire racks for cooling.
9. Store in an airtight container. Makes about 36 biscuits.

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