This recipe has not changed a lot from the biscuits first made by women at home during the first wolrd war who wanted a biscuit to send to the soldiers fighting on the front line. They could not use egg in the receipe as the biscuits would spoil during their long voyage by ship. Hence, the 'no egg' Anzac was created - just a little more of the history of the Anzacs and the Anzac legend to continue on...

To make up this recipe for Anzac biscuits you need the following:

1 1/2 cups plain flour (gluten free)

1 cup coconut

1 cup sugar

1 cup crushed corn flakes (gluten free)

2 tablespoons golden syrup or maple syrup

1 teaspoon bicarb of soda

2 tablespoons of boiling water

125-150 grams margarine or butter

Combine all dry ingredients together in a large bowl and mix well.

Melt margarine and golden syrup in a saucepan.

Combine bicarb of soda and boiling water (makes a lovely bit of froth at this point!)

Pour the water mix into the saucepan and stir.

Combine wet and dry ingredients together and stir well. Mixture should be fairly wet but should hold together when a small amount is rolled ito a ball in your hand. If it seems too dry, add a touch more water and mix again.

Roll mixture into balls and flatten onto a baking tray. Leave enough room for them to spread as they cook.

Cook in a medium - hot oven (about 160-180 degrees celcius) for 10-12 minutes.

Allow them to cool on the tray before sliding off with an egg flip or spatula.

Enjoy them while still warm then allow to cool fully and eat some more! (my personal favourite is when the mix comes out a bit too wet and the biscuits end up spreading to a lovely golden thin shape and stay slightly flexible and chewy!) Whatever variation of this recipe for Anzac biscuits you decide is your own favourite, spend a moment remembering the Anzac legend and the history of the Anzacs that made these biscuits a reality.

Preparation Time

15 minutes

Cooking Time

40 minutes