Classic Anzac Biscuits

Ingredients

They're a classic for good reason. Tasty, moreish, and made in a jiffy.

During the 1915 war, friends and families of soldiers were allowed to sent food to the forces.

Due to logistics, the items had to be non-perishable, edible, easy to create, nutritious – and not need to be refrigerated.

Hello, Anzac biscuits!

Preheat oven to 180°C.
In a large bowl, combine the dry ingredients.
Put together butter and golden syrup in a saucepan and melt at low heat for a few minutes.
Combine 4 tablespoons of boiling water and bicarbonate soda, and add to butter and golden syrup mixture.
Incorporate this wet mixture into the dry ingredients. Add a little more water if necessary, in order to form balls with the preparation.
On a baking sheet lined with parchment paper, drop dough balls of the size of a ping-pong ball. Flatten them slightly with the palm of your hand, and leave enough room between cookies so they can spread during cooking.
Bake the biscuits for 12 to 15 minutes or until golden brown. Allow to cool on the baking sheet for a few minutes before transferring to cooling racks.