A few years ago I made a slightly different version of these biscuits which you can find here. Today, I've stuck with the classic version. I was tempted to dip half the biscuits in melted chocolate but having just had two with coffee there really is no need for embellishment.
The biscuits were named after the Australia and New Zealand Army Corps (ANZAC) soldiers who fought in the First World War at Gallipoli and were given these long lasting biscuits from their loved ones back home. It was quite poignant to think of their history as I baked and listened on the radio to ANZAC stories on the eve of ANZAC day in New Zealand.
They are very easy to make and most of the ingredients you will have in your cupboard. If you don't have thread coconut, substitute with desiccated coconut but it is worthwhile sourcing the longer thread coconut - I think it looks nicer (and thread is easier to spell than desiccated).
ANZAC Biscuitsmakes about 20-24 biscuits
2 tbsp cold water
2 tbsp golden syrup
1 tsp baking soda
1 cup rolled oats
1 cup coarse thread coconut
1 cup standard flour
1 cup brown sugar
Preheat the oven to 160 degrees C. Line two baking trays with baking paper.
Place the butter, cold water and golden syrup in a medium to large saucepan and heat until butter is melted and it is almost at boiling point. Add baking soda and remove the pan from the heat. Swirl the pan around to ensure baking soda is incorporated. Add the oats, coconut, flour and brown sugar to the pan and combine well.
Roll tablespoons of the mix into a ball (I used a mini ice-cream scoop) and place on the baking trays, leaving enough space between the biscuits for them to spread. Press with a fork to flatten.
Bake in the oven for 15-20 minutes until golden. Swap the trays around half way to ensure even baking of both trays of biscuits.
Remove from the oven and leave on the tray for 5 minutes before transferring to a wire rack to cool.
The biscuits keep well in an airtight container.