Anzac Biscuits

Anzac biscuits are an Aussie icon dating back to the First World War when wives and sweethearts of the men in the Australia and New Zealand Army Corps baked them for their loved ones at the front. They are still just as popular today and bags of them are sold around Anzac Day to raise funds for veterans of all wars.

I'm grateful to Aussie chef Benjamin Christie for the inspirational addition of wattle seeds to the original recipe and thereby adding a truly unique Australian flavor to what was already a national treasure. You can, of course, leave this optional addition out altogether if you want to.

If you are an American you will call our biscuits 'cookies'. Don't let that spoil your enjoyment of these great little baking gems.

Makes approx 30-35 Anzac Biscuits

1 cup plain flour
1 cup rolled oats
½ cup castor sugar
30g ground ground wattleseed 
½ cup desiccated coconut
125g butter
1 tablespoon boiling water
2 tablespoons golden syrup
½ teaspoon bicarbonate of soda

Preheat oven to 150°C, 300F

In a mixing bowl combine oats, sifted flour, wattleseed, sugar and coconut. In a saucepan, melt the butter and butter and golden syrup, stir over gentle heat until combined. Mix water and baking soda, then add to melted butter mixture, stir into dry ingredients.

Take teaspoonfuls of mixture and place on lightly greased oven trays; allow room for spreading. Bake in the oven for 20 minutes.

Remove and allow to cool on a rack.

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