Recipe Sourced from The Commonsense Cookery Book first published in 1914 - Compiled by the Public School Cookery Teachers Association of NSW
"During World War One, the friends and families of soldiers and community groups sent food to the fighting men. Due to the time delays in getting food items to the front lines, they had to send food that would remain edible, without refrigeration, for long periods of time that retained high nutritional value; the ANZAC biscuit met this need.
Although there are variations, the basic ingredients are: rolled oats, sugar, plain flour, coconut, butter, golden syrup, bi-carbonate of soda, and boiling water.
The biscuit was first known as the Soldier's Biscuit. The current name, ANZAC Biscuit, has as much to do with Australia's desire to recognise the ANZAC tradition and the ANZAC biscuit as part of the staple diet at Gallipoli.
The ANZAC biscuit is one of the few commodoties that are able to be legally marketed in Australia using the word ANZAC, which is protected by Federal Legistlation. "
1 cup rolled oats
¾ cup coconut
1 cup plain flour
1 teaspoon bicarbonate of soda
1 tablespoon boiling water
1 cup sugar
½ cup butter
1 tablespoon golden syrup
Mix oats, flour, sugar and coconut together. Melt syrup and butter together. Mix soda with boiling water and add t melted butter and syrup. Add to dry ingredients. Place 1 tablespoon of mixture on greased tin. Bake in slow oven for 20 minutes.
Enjoy with a glass of Pfeiffer Classic Rutherglen Tawny.