No 26 - ANZAC biscuits

This recipe came out of a New Zealand icon - the Edmonds Cookbook.  I have been told that in the early days of the book's existence (written to promote Edmonds baking products, strapline: "Sure to Rise"), the Edmonds used to send a copy to all newly engaged women.  I assume that they got the details from the engagements announced in the country's newspapers.

Generations of us have grown up with the Edmonds Cookbook, and more than one mother has deemed it an essential for a son leaving home to do so armed with a book of Edmonds' cooking wisdom.

My recollection of the copy at home was an A5 sized soft covered book  (a picture of the Edmonds Factory with its "Sure to Rise" icon on top, and the beautiful gardens it was also famed for in front), dog-eared and stained with years of baking spills, falling open at the Queen Cakes recipe.  (Since those days sprial binding transformed recipe books.)

ANZAC Biscuits

2 oz flour
3 oz sugar
2/3 cup rolled oats
2/3 cup desicated coconut
2 oz butter
1 Tb golden syrup
1/2 tsp Baking Soda dissolved in 2 Tb boiling water

Melt the butter and golden syrup together and add the soda and water.  Pour the wet ingredients into the mixed dry ingredients and stick it all together.

Drop teaspoonfuls onto a greased baking sheet and bake in a moderate over for about 15 minutes, until spread out and golden all over.

They range, depending on your mix, from a bit sticky in the middle and crunchy round the edges, to crunchy all the way across.  Take care as they can burn quite quickly after passing the stage of being 'ideal'.  For the English cooks out there - think slightly sticky hobnob.