It’s cold and stormy today, and the weather has put me in a baking mood. With Anzac Day tomorrow, I thought I’d make up some Anzac biscuits. These biscuits were originally sent by wives to their soldiers during World War I. They had a long shelf life so travelled well. Back then, the recipe didn’t use any butter, but over the years it has been added to improve the flavour and texture of the biscuit.

I like my Anzac biscuits nice and crispy, with a tiny chewy bit in the middle. The brown sugar gives these a dark golden colour, like brandy snaps. You can use white sugar if that’s all you have.

Anzac Biscuits
makes about 30

1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (175g) brown sugar
3/4 cup (60g) desiccated or shredded coconut
125g butter, chopped
2 tablespoons golden syrup or treacle
1/2 teaspoon bicarb soda (baking soda)
1 1/2 tablespoons water

Preheat oven to 180°C (360°F).

Place the flour, oats, sugar and coconut in a large bowl and stir to combine, squashing any chunks of brown sugar.

Put the butter and golden syrup in a saucepan over low heat, stirring until the butter has melted. Mix the bicarb soda with the water and immediately pour into the butter mixture. The mixture will bubble up as you stir it.

Pour the butter mixture into the dry ingredients, and stir until well combined. Roll tablespoons of the mixture into balls, place them on a lined baking tray about 5 cm apart and bake for about 15 minutes. A little less for chewy, a little more for crispy. Allow to cool on trays.