This is a biscuit that was named after the Anzacs and is very popular in Australia. A crispy, nutty taste though no nuts. I presume the taste comes from the oats and golden syrup. It's worth a try.
*Editor's Note: Golden syrup is made from cane sugar and is common in Europe and Australia. It is sweeter than corn syrup. If you can't find it, corn syrup or a combination of corn syrup and molasses, or corn syrup and honey could be used as a substitute.
Preheat oven to 170 degrees C (340 degrees F). Line 2 baking trays with baking paper.
Put oats, sugar, flour and coconut into a large bowl and stir to combine.
Place butter and golden syrup into a small saucepan and stir over low heat until the butter has melted. Remove from heat and add the bicarbonate of soda mixed with 1 1/2 tablespoons water. Pour this into the dry ingredients and mix well.
Roll tablespoons of the mixture into balls and place them on trays allowing room the spread. Press down on the tops to flatten slightly (I use the back of fork to do this, and it leave a nice marking on the mixture). Bake for 12 minutes or until golden brown. They will go crisp when they are cool.
Source: Family Recipe
By Lorraine from Perth, Western Australia
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A friend of mine sent this recipe to me. She found it in a budgeting booklet years ago in New Zealand. These biscuits were lifesavers when the money was tight.
