I have become a fan of Anzac Biscuits
ANZAC (Australia and New Zealand Army Corp) Biscuits/Cookies date back to World War I. Wives and mothers would bake these biscuits and mail them to their soldiers in the trenches. They do not contain eggs and therefore would keep fresh longer.
As you may imagine, these are not soft, chewy cookies. They are crispy and rather hard. I like crispy cookies and these appeal to me. They have oats and a bit of coconut as well. I've checked out lots of recipes on line and they are all the same. I have included the recipe at the end of this post.
This is one ingredient that is a bit unusual to American bakers. Lyle's Golden Syrup is called for in the biscuit recipe. You may substitute Karo Syrup or light molasses but discussions on the internet say the taste will be compromised. Lyle's Syrup is not difficult to find. In may be in the international aisle of the grocery store in the British food section.
ANZAC Day, similar to Memorial Day in the US, is April 25. ANZAC biscuits are a very popular treat on that day.
ANZAC BISCUIT RECIPE
1 cup rolled oats
3/4 cup desiccated coconut
1 cup all purpose flour
1 cup sugar
4 oz butter
2 tablespoons golden syrup
1/2 teaspoon baking soda
1 tablespoon water
Preheat oven to 350 degrees F or 180 C.
Mix flour, sugar, oats and coconut together.
Melt syrup and butter together.
Mix baking soda with water together and then add to butter/syrup. Add this mixture to the dry ingredients and mix to blend.
Roll by 1 tablespoon of dough to form balls and place on greased cookies sheet or parchment paper lined sheets, allowing space for spreading.
Bake 13 - 15 minutes. Cool on sheet for 5 minutes then remove to rack and cool thoroughly.