I was going to post this recipe on Anzac Day but after making then sharing the biscuits at Group of Four this week I received several requests for the recipe straight away. Anzacs are rolled oat biscuits which were renamed Anzacs some time after World War I. Since our family moved to this part of the world we have learned to say “cookies” not “biscuits” but this must never be done in the case of Anzacs. As explained in Wikipedia:

The term ANZAC is protected under Australian law [1] and therefore the word should not be used without permission from the RSL, and its misuse can be legally enforced, particularly for commercial purposes. There is a general exemption granted for Anzac biscuits, as long as they remain basically true to the original recipe and are sold and referred to as Anzac biscuits and never as cookies.

Anzac Biscuits
4oz butter
1 tbs golden syrup
1 cup coconut
¼ tsp salt
1 cup sugar
1 cup flour
1 cup rolled oats
1½ tsp baking soda
2 tbs boiling water

Combine rolled oats, sifted flour, sugar and coconut. Combine butter and golden syrup, stir over gentle heat until melted. Mix soda with boiling water, add to melted butter mixture, stir into dry ingredients. Use dessert spoon to spoon dollops of mixture onto greased oven trays; allow room for spreading. Bake in slow oven (300°F) 20 minutes. Cool on trays.