Like the red poppy for Remembrance Day, the Anzac biscuit is our cultural symbol of remembrance for the Australian and New Zealand Corps established in World War I. Originally, the Anzac biscuit was crafted to withstand the perils of the high seas, so it skipped on eggs, golden syrup, and coconut and was known as the soldier’s biscuit. They were as tough as nails and about as tasty as cardboard. In fact, some soldiers resorted to crushing them just to save their teeth from harm. The delightful Anzac biscuit we indulge in today was a stroke of genius by the soldiers’ better halves, who whipped them up to sell at events and raise money for the war effort. Nowadays, you can spot Anzac biscuits at all the school fetes, cozy cafes and bustling supermarkets. But, nothing beats the heavenly aroma of a batch baking in your own oven at home. So, give it a go!

Ingredients

125 grams (4oz) butter, chopped

2 tablespoons golden syrup or treacle (see tips)

1/2 teaspoon bicarbonate of soda (baking soda)

2 tablespoons boiling water

1 cup (90g) rolled oats (see tips)

1 cup (150g) plain (all-purpose) flour

1 cup (220g) firmly packed brown sugar

3/4 cup (60g) desiccated coconut

Method

Preheat oven to 180°C/350°F. Grease two large oven trays; line with baking paper.

Stir butter and syrup in a medium saucepan over low heat until smooth. Stir in combined soda and the water, then remaining ingredients.

Roll level tablespoons of mixture into balls; place 5cm (2in) apart on lined trays, then flatten slightly.

Bake for 12 minutes or until golden. Cool biscuits on trays.