NZ recipes: with locally sourced ingredients: Anzac biscuits

Although these biscuits usually are only seen around Anzac day on April 25, they can be baked all year round with locally grown ingredients. Traditionally these biscuits were sent during the war by the wives of army personel, and were sent overseas because they don't spoil. So they are great if you want a treat to nibble on along the week.
This because it lacks eggs (which was scarce during the war), so if you're allergic to eggs this is perfect for you!


Anzac biscuits

• Serving size: Serves 10 or more
• Cooking time: Less than 60 minutes

Ingredients

• 1 cup rolled oats
• 1 cup plain flour, sifted
• 1 cup caster sugar
• 1 cup desiccated coconut
• 125g butter, chopped
• 1 tablespoon golden syrup
• 2 tablespoons boiling water
• 1 teaspoon bicarbonate of soda

Method

1. Preheat oven to moderately slow, 160°C. Lightly grease 4 baking trays.
2. In a medium bowl, combine oats, flour, sugar and coconut.
3. In a small pan, combine butter and golden syrup. Stir over low heat for 2-3 minutes until melted.
4. In a small jug, combine water and bicarbonate of soda. Stir into butter mixture. Pour into dry ingredients. Mix well.
5. Roll walnut-sized pieces of mixture into balls. Arrange on prepared trays, leaving a 4cm space between each biscuit to allow for spreading. Press lightly to flatten.
6. Bake for 15-20 minutes until golden. Allow to stand for 5 minutes before transferring to a wire rack to cool.