Anzac Biscuits 🇦🇺

It is fitting to make Anzac biscuits to commemorate Anzac Day today, being the anniversary of the Australian and New Zealand Army Corps (ANZAC) landing at Gallipoli in Turkey where a harrowing battle was fought during the First World War.  Made with ingredients that don't spoil easily, Anzac biscuits have traditionally been associated with supporting soldiers abroad and helping with war effort.  Easy to make using a mixture of flour, rolled oats, golden syrup, desiccated coconut, sugar, butter and bicarbonate of soda, they are often the first biscuits Aussie children learn to bake at home.  Twelve minutes in the oven are all they need, a few minutes more if you like them extra crispy.  You'll enjoy the sweet aroma coming through as they cook in the oven and their irresistible buttery goodness.

Makes 24

INGREDIENTS

• 150g / 5¼oz plain flour
• 80g / 2¾ oz desiccated coconut
• 90g / 3oz rolled oats
• 110g / 4oz caster sugar
• 55g /  2oz brown sugar
• 125g / 4½oz butter
• 2 tablespoons golden syrup
• 1½ tablespoon boiling water
• ½ teaspoon bicarbonate of soda

METHOD

1. Line a large baking tray with baking paper.
2. In a large mixing bowl, place the flour, coconut, oats, caster sugar and brown sugar.  Stir with a wooden spoon to combine.
3. In a small saucepan, place the butter and golden syrup over low heat.  Cook, stirring occasionally, for a few minutes or until the butter is melted.  Set aside to cool for 5 minutes.
4. In a small bowl, combine the bicarbonate of soda with boiling water.
5. Add the butter mixture and the bicarbonate mixture to the dry ingredients.  Stir until well combined.
6. Divide the biscuit mixture into 24 equal portions.  Roll each portion into a small ball.  
7. Place half the balls on the lined tray, allowing room for spreading whilst baking.  Gently press each ball to flatten slightly.
8. Bake in a preheated 180°C/350°F oven for 12 minutes if you like them a little chewy, a few minutes more if you like them crispy.  Transfer to a cooling rack.  (Note that biscuits will firm up as they cool.)
9. Repeat Step 7 to 9 with the remaining balls.