Oh the marvellousness of the ANZAC biscuit!!
The crunchy oaty golden syrupy coconutty FABULOUSNESS!
And all the while you're nibbling, you can think about the wonderful Australian and New Zealand women making them throughout World War I to send to the fellas in the trenches. A sensible bikky, one with no eggs and not too much leavening that could spoil them on the trip to the western front/middle east...
Except, perhaps not so! A quick check of Wiki spells trouble for the origin of this familiar recipe.
Must look into it further.
Now, however, if you have not already memorised Margaret Fulton's ANZAC recipe, you must. It's the best. None of this puffy, raised cookie business. These are flat, fabulous, familiar ANZACS.
The very last of a whole batch disappearing (above). And I forgot to photograph them OR save one for Adam, on his way to the picnic after a 10km run. Oops.
1 cup plain flour
½ cup sugar
1 cup rolled oats
1 cup coconut
1 tbsp Golden Syrup
2 tblsp boiling water
1 teasp bicarb soda, dissolved in a little water
Mix together dry ingredients.
Melt butter with Golden syrup then add the water and the dissolved bicarb to it. (It will froth up famously. Make sure you've used a reasonable sized saucepan!)
Mix all together, spoon onto greased oven tray and cook on a coolish oven, 150-160c for 10-15 mins until golden.
Don't forget they'll continue to cook on the hot trays for a minute once out of the oven
Makes about 24.
Found one! Hiding it for Adam.