Here's a recipie Slick, I think Trevelle would like them, give her a hug from me.

Traditional Anzac Biscuits

Anzac biscuits received their name during the First World War. Up until that time people had been baking “Soldier’s biscuits” for the troops, based on a recipe derived from the Scottish oat cake. The main feature was that no eggs were used otherwise the biscuits would spoil on the long journey to the front.

These were renamed as Anzac biscuits after the campaign at Gallipoli.

Degree of difficulty: Low

You need:

There are literally thousands of variations of this recipe used throughout the country. We have listed the ‘dry ingredients’ which can be mixed together first and then the two processes involving heat and wet ingredients.

Traditional biscuits

'Wet ingredients' - 1
125 grams butter
2 tablespoons golden syrup

'Wet ingredients' - 2
1 tablespoon boiling water
1 teaspoon baking soda

Dry ingredients
1 cup rolled oats
1 cup coconut
1 teaspoon salt
1 cup flour
1/2 cup sugar



Method:

Mix all the dry ingredients together in a large bowl. In a saucepan gently melt the butter then add the golden syrup and heat, stirring until thoroughly combined. Put the baking soda in a cup or small bowl then pour in the boiling tablespoon of water.

Pour this foaming mixture into the warm butter/golden syrup mixture and stir to incorporate - it will foam up. Now gradually add the wet mixture to the dry ingredients, stirring well to incorporate.

Place walnut size pieces of the dough on a buttered oven tray and then press down with the back of a fork to flatten.

Bake at 175 degrees C for approx 17 mins.