These biscuits were originally made by the wives and mothers of Australian soldiers serving in WW1. They contain no egg so could be sent, via sea mail, to their loved ones on the front line. These Aussie classics are often made in the lead-up to Anzac Day [April 25] and should never, under ANY circumstances, be referred to as cookies. This recipe is from the always helpful taste.com.au but almost every Australian would have their own variation on a theme. Always use rolled oats, not instant.
Lest we forget.
1 1/4 cups plain flour, sifted
1 cup rolled oats
1/2 cup caster sugar
3/4 cup desiccated coconut [I used shredded for a change]
2 tablespoons golden syrup
150g unsalted butter, chopped
1/2 teaspoon bicarb soda
1 1/2 tablespoons hot water
LET’S GET TO IT:
Preheat oven to 170C and line two baking tray with baking paper.
Mix flour, oats, sugar and coconut in a large bowl.
In a small saucepan over low heat melt butter and golden syrup. Remove from heat.
Mix the bicarb soda with 1 1/2 tablespoons water and add to pan. Stir and add to bowl of dry ingredients.
Shape tablespoon-full of mixture and place on try, leaving space for spreading.
Cook for between 10-13 mins/until golden. Cool for a few minutes on tray before removing to wire rack.
These will keep for yonks in an airtight container.