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A biscuit named after the ANZAC's after the First World War, it is common to both Australia and New Zealand. It's primary distinguishing ingredients are rolled oats and golden syrup. Sweet, chewy and classic!

Anzac Biscuits

125g (4 oz) Flour

150g (6 oz) Sugar

1 cup dessicated Coconut

1 cup Rolled Oats

100g (3 1/2 oz) Butter

1 tablespoon Golden Syrup

1/2 teaspoon Baking Soda

2 tablespoons Boiling Water

Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Make a well in the centre of the flour, stir in the liquid. Place in spoonfuls on greased trays. Bake 15 to 20 minutes at 180oC (350oF)

recipe from: Edmond's Cookery Book

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