ANZAC BISCUITS

Anzac Day, 25 April, is one of Australia's most important national occasions. It marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.

There are many traditions associated with Anzac Day, the emotional dawn service being one of them and baking Anzac biscuits another.

Australia adopted me back in the 90s and I lived in Sydney for 30 wonderful years. My daughter went to primary, high school and art college there. I met my husband there. The least I can do is bake some Anzac cookies to say thank you and I love you, Australia.

INGREDIENTS

1 cup plain flour

1 cup rolled oats (not instant)

1 cup unsweetened desiccated coconut

1 cup golden caster sugar

150g unsweetened butter

4 tablespoons golden syrup

1 tsp bicarbonate of soda

METHOD

Preheat oven to 180C

Line two baking sheets with baking paper

In a large bowl, mix flour, oats, desiccated coconut and caster sugar together.

Place butter and golden syrup into small saucepan and cook over medium heat on cook top.

When butter has melted, add the bicarbonate of soda and stir in.

As soon as it froths up, remove from heat and add to your dry mixture. Stir until all flour is incorporated.

Grab about a teaspoonful of the mixture and shape into little ball. Then place on lined baking sheet.

Do this until all mixture is used up. You should end up with about 2 dozen biscuits.

Place in oven for 15 minutes, swapping position of trays halfway through.

Cool in trays on your counter top and then carefully, using a metal spatula, transfer to wire racks (see pic).

The biscuits should stay crisp for about a week in an airtight container.

After that you can always pop them back into a warm oven to crisp up again, if they last that long!