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Anzac biscuits

ANZAC biscuits were (re)invented in New Zealand during the food rationing of
World War II. The biscuits were first thought to have been made by
Australian and New Zealand women for the Australian and New Zealand Army
Corps (ANZAC) soldiers of World War I and were first called Soldiers'
Biscuits. They were later named ANZAC Biscuits after the Gallipoli landing.
Legend has it that the troops themselves also made these biscuit.

The biscuit appears to be from a variation of Scottish oat cakes, 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. There are variations to the basic recipe,
which does not contain eggs.

Ingredients:

   * 2 cups plain (non - self raising) flour
   * 1 cup sugar
   * 4 tablespoons golden syrup
   * 1 cup desiccated coconut
   * 2 cups rolled oats
   * 8 oz (250g) butter or margarine

The dry ingredients are mixed in a bowl, and the syrup and butter are melted
in a saucepan. If necessary add a little water to the mix. Then they are
mixed together and rolled into small balls and flattened on oven trays, and
baked at 150C (300F) for about 15 minutes.

The finished biscuits are quite chewy and crisp, with a long shelf-life.

Today the biscuits are manufactured commercially for retail sale. Because of
their military connection with the ANZAC's and ANZAC Day, the biscuits are
often used as a fundraising item for the RSA and RSL veterans organisations.

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