ANZAC biscuits ( cookies) were created sometime during the First World War.  Mothers and wives at home in New Zealand and Australia wanted to send their sons and husbands some sustenance, but it needed to be something that would last the boat trip and did not need eggs, as these were rationed.  The answer was the ANZAC biscuit and they are still a popular Kiwi biscuit to this day.

1 cup plain flour

2/3 cup sugar

1 cup desiccated coconut

1 /12 cups rolled oats ( breakfast oatmeal)

100g ( 4 oz) butter

2 Tbsp Chelsea Golden Syrup

1 tsp baking soda ( bicarbonate of soda)

2 Tbsp boiling water

(NB: If you are not able to find Golden Syrup in your store, you can buy it here)

Mix together the flour, sugar, coconut and rolled oats.  Melt the butter and golden syrup together .  Dissolve baking soda in the boiling water and add to butter and golden syrup.  Stir butter mixture into dry ingredients.  Place level tablespoonfuls of mixture onto greased oven trays ( or baking paper lined trays).  Allow room to spread.  Bake at 180 degrees Celsius or 350 Fahrenheit for about 15 mins or until golden.  Allow to cool on trays for 10 mins then transfer to wire rack.

ANZAC biscuits ( cookies) were created sometime during the First World War.  Mothers and wives at home in New Zealand and Australia wanted to send their sons and husbands some sustenance, but it needed to be something that would last the boat trip and did not need eggs, as these were rationed.  The answer was the ANZAC biscuit and they are still a popular Kiwi biscuit to this day.

1 cup plain flour

2/3 cup sugar

1 cup desiccated coconut

1 /12 cups rolled oats ( breakfast oatmeal)

100g ( 4 oz) butter

2 Tbsp Chelsea Golden Syrup

1 tsp baking soda ( bicarbonate of soda)

2 Tbsp boiling water

(NB: If you are not able to find Golden Syrup in your store, you can buy it here)

Mix together the flour, sugar, coconut and rolled oats.  Melt the butter and golden syrup together .  Dissolve baking soda in the boiling water and add to butter and golden syrup.  Stir butter mixture into dry ingredients.  Place level tablespoonfuls of mixture onto greased oven trays ( or baking paper lined trays).  Allow room to spread.  Bake at 180 degrees Celsius or 350 Fahrenheit for about 15 mins or until golden.  Allow to cool on trays for 10 mins then transfer to wire rack.