ANZAC biscuits have long had an association with the Australia/New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. The biscuit appears to be a variant of the Scottish oat cake, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad. The finished biscuits are quite chewy and crisp, and have a long shelf-life.

Desiccated Coconut is dried, shredded (or flaked) Coconut.  It can be bought sweetened or unsweetened, flaked or shredded, and grated fine, medium or coarse.

Ingredients:

• 2 c plain (non-self raising) flour
• 1 c white or brown sugar (brown sugar gives more colour and flavour)
• 4 Tab Golden Syrup (or honey)
• 1 cup desiccated coconut (several other recipes used regular shredded/flaked)
• 1 tsp baking soda
• 2 Tab of water
• 2 c rolled or instant oats
• 1 c butter or margarine

Directions:

1. Mix the dry ingredients in a bowl.
2. Melt the syrup and butter in a saucepan.
3. Add the baking soda and water to the syrup mix.
4. Mix the wet and dry ingredients, adding water if necessary.
5. Separate and roll the mixture into small balls.
6. Flatten them on oven trays.
7. Bake at 300° for about 20 minutes or until golden brown.

Source:  Taste of Australia VPWL December 2014