It's ANZAC day here in Australia.
Every year I make these ANZAC cookies. I make them often throughout the year too as they are Mr 3P's favourite. I found this recipe years ago, from a Smith's Premium Golden Syrup advertisement. You can substitute the golden syrup for honey or molasses (but then they won't be real ANZAC biscuits, will they?)
If you want to know more about ANZAC Day you can go here. And if you want to know more about the history of ANZAC biscuits, you can go here.
An Australian Tradition
ANZAC Biscuits
Makes approx 201 cup desiccated coconut
1 cup brown sugar
1 cup uncooked rolled oats
1 cup plain flour
3 tablespoons Golden Syrup
1/2 cup butter
1/2 teaspoon bicarbonate soda
2 tablespoons boiling water
Combine dry ingredients in a mixing bowl.
Melt butter and golden syrup in a pan over low heat (or in microwave for about 1 minute).
Mix bicarbonate of soda with boiling water and stir into the melted mixture (it will froth up a bit). Then pour into centre of the dry ingredients. Mix to a moist but firm consistency. ( I'm not sure why, but occasionally the mixture can be too dry and crumbly, so I'll add just a little more melted butter)
Wet hands and roll tablespoons sized amounts into balls and place on lined baking sheets. Press to flatten slightly with a fork dipped in flour.
Bake for about 15 minutes in a moderate oven. 190 C/ 375F
Cool on a wire rack. Store in an airtight container.
