Anzac biscuits - a chewy, oaty cookie - are my absolute favorite and holds an important place in the hearts of New Zealanders.
Anzac day (Australia New Zealand Army Corps) is the national day of remembrance in New Zealand and Australia. The date itself, the 25th of April marks the anniversary of the landing of New Zealand and Australian soldiers on the Gallipoli Peninsula in 1915.
In both countries we often make 'Anzac cookies' around this time. These cookies (well.. a not quite so delicious version) were sent to the Anzac soldiers by their loved ones during the first world war due to their ability to keep from becoming stale for a long period of time.
The recipe here is a modern day take on the original cookie sent to the front line in war time.
The base recipe is very well suited to allow for the addition of anything you like. I add chocolate chips but they would also taste wonderful with dried fruits or nuts.
Photos updated April 2015
Anzac Biscuits (Cookies)
1 Cup plain flour
1 Cup rolled oats
1 Cup brown sugar
1/2 Cup shredded coconut
125 g (4.4 oz) butter, melted
2 Tbsp Golden syrup
1 Tbsp hot water
1/2 Tsp baking soda
3/4 Cup chocolate chips
1. Preheat oven to 180ºC (355ºF) and line a couple of baking trays with baking paper.
2. Sift the flour into a large bowl. Add the oats, sugar, coconut, and chocolate chips.
3. Mix the melted butter, water, and golden syrup. Add the baking soda and mix well. Mix into the dry ingredients.
4. Place teaspoon size balls of mixture onto the trays, press down gently with a fork and bake for 15-20 minutes, until golden. Cool on the trays before transferring to an airtight container. The cookies will be really soft when you take them out but they will firm on cooling.