This is slightly different to my regular version but just as delicious - maybe even a little better!
The Essential Baking Cookbook
1 cup plain flour
2/3 cup sugar
1 cup rolled oats
1 cup desiccated coconut
125g unsalted butter, cubed
¼ cup golden syrup
½ teaspoon bicarbonate of soda
1. Preheat oven to moderate 180˚C. Line two baking trays with baking paper.
2. Sift the flour into a large bowl. Add the sugar, oats and coconut and make a well in the centre.
3. Put the butter and golden syrup together in a small saucepan and stir over low heat until butter has melted and mixture is smooth. Remove from the heat. Dissolve the bicarbonate of soda in 1 tablespoon of boiling water and add immediately to the butter mixture. It will foam up instantly. Pour into the well in the dry ingredients and stir with a wooden spoon until well combined.
4. Drop level tablespoons of mixture onto the trays allowing room for spreading. Gently flatten each biscuit with your fingertips (I used the back of a fork instead!). Bake for 20 minutes, or until just browned, leave on the tray to cool slightly. Then transfer to a wire rack to cool completely. Store in an airtight container.
If you pull them out of the oven when they are just done the edges will crisp up beautifully leaving the inside lovely and chewy – yum.
PS I have spent more than 30 minutes trying to link to a site that explains ANZAC Day but am having no luck. I will try again later.
Update: still no luck posting the link but if you cut and paste this URL http://www.awm.gov.au/commemoration/anzac/anzac_tradition.htm it will take you to the Australian War Memorial site that explain it all.