To my Ozzie and Kiwi friends (& anyone from the Cook Islands, Niue,
Pitcairn, or Tonga):

I salute the ANZACs, who landed at Galkipoli on April 25th, 1915 and all
those who died and served in military operations for your countries.

Keep the Anzac Legend alive!


Anzac biscuits (not diabetes-friendly!)


One notable omission from any Anzac biscuit recipe is that of eggs, mostly
because of the scarcity of eggs during the First World War (after most
poultry farmers joining the war effort).

1 cup plain flour
1 cup sugar
1 cup rolled oats
1 cup desiccated (unsweetened, dried, shredded) coconut
4 oz butter
2 tablespoons boiling water
1 tablespoon golden syrup (cane syrup) - Substitutes: Combine two parts
light corn syrup plus one part molasses OR equal parts honey and corn
syrup. 1 teaspoon bicarbonate of soda (add a little more water if mixture
is too dry) Preheat oven to 180 degrees Celsius (or approx 375 degrees F).

Grease a biscuit tray or line with baking paper.

In a large bowl, combine all the dry ingredients.

In a small saucepan over a medium heat (or in a microwave proof jug or bowl
in the microwave), combine the butter and golden syrup until the butter has

In a small bowl, combine the boiling water and bicarbonate of soda.

Add the bicarb and water mixture with the melted butter and golden syrup.

Combine all ingredients in a large bowl. Mix thoroughly.

Dollop teaspoonfuls of the biscuit mixture onto the greased baking tray.
Don't forget that the biscuits WILL spread during baking, so make sure you
leave room for them to spread!

Bake for 12 minutes, or until golden brown.

Remove from oven.

Allow the Anzac biscuits to cool on the tray for a few minutes.

Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: ~Semper Fi~ ~Semper Fi~