Although its origins are disputed, a traditional Anzac biscuit has been a favourite of Australians and New Zealanders since the 1920's. Some contain coconut and other slight variations, but here's one that's tried and tested.
1 cup plain flour
1 cup castor sugar
2 cups rolled oats
1 tbsp golden syrup
1 tsp bicarbonate of soda
2 tbsp boiling water
Preheat oven to 150°c
Line two baking sheets with baking paper
In a small saucepan, combine butter and golden syrup. Heat on low until melted
Meanwhile, dissolve the bicarb soda in small dish with boiling water
In a large bowl, mix the flour, sugar and oats. Make a well in the centre
Pour the bicarb and butter mixtures into the dry ingredients. Combine
Form the biscuits into 20cm round balls and place on lined baking trays, ensuring there is space for them to spread
Bake for 20 minutes or until golden brown.
Cool on wire rack