Anzac biscuits
These golden oat biscuits carry the weight of history, originally sent to Australian soldiers in World War I because oats and coconut stayed fresh during long voyages. The magic happens when golden syrup caramelizes at the biscuit's edges, creating a shatteringly crisp perimeter that gives way to a chewy center. That textural contrast comes from the bicarbonate of soda reacting with the syrup's acidity, a simple chemistry that transforms humble pantry staples into something genuinely worth making.
Instructions
step 1 Heat oven to 180C/fan 160C/gas 4.
Put the oats, coconut, flour and sugar in a bowl.
Melt the butter in a small pan and stir in the golden syrup.
Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture. step 2 Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture.
Stir gently to incorporate the dry ingredients. step 3 Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading.
Bake in batches for 8-10 mins until golden.
Transfer to a wire rack to cool..
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