Ingredients
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup sugar
- 3/4 (three-quarters) cup coconut
- 125g (4 oz) butter
- 2 tablespoons golden syrup
- ½ (half) teaspoon bicarbonate of soda
- 1 tablespoon boiling water
Preparation
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Combine oats, sifted flour, sugar and coconut.
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Combine butter and golden syrup, stir over gentle heat until melted.
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Mix soda with boiling water, add to melted butter mixture, stir into dry ingredients.
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Take teaspoonfuls of mixture and place on lightly greased oven trays; allow room for spreading.
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Cook in slow oven (150°C or 300°F) for 20 minutes.
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Loosen while still warm, then cool on trays.
Makes about 35.
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This following information, about the biscuits, was taken from Anzacday.org.au
During World War 1 and World War 2, Australians were fiercely patriotic. This can best be described in the words, my country - right or wrong. The wives, mothers and girlfriends were concerned for the nutritional value of the food being supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometres per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer - a biscuit with all the nutritional values possible. The basis was a Scottish recipe using rolled oats which were used extensively in Scotland, especially for a heavy porridge that helped counteract the extremely cold climate.
The ingredients they used were rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits.
Little Bonus:
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