This recipe from the cookbook comes from Mum’s younger sister Lois Moore, always Aunty Bloss to us. ‘Friday afternoon was usually the time I made the cakes and biscuits which would be used in the lunches over the next week. The children would line up at the kitchen bench and watch me – waiting to lick the bowl and the beaters.’
Anzac biscuits were made and enjoyed by the children at Preschool on Anzac Day and sometimes on Remembrance Day - a day as a child I remember at 11am on November 11 the city of Adelaide stopping, people getting out of their cars, pedestrians stopping some halfway across an intersection and standing in complete silence for a minute to honour the fallen of the First World War which formally ended at the 11th hour of the 11th day of the 11th month in 1918.
1 cup plain flour
1 cup sugar
1 cup coconut
1 cup flaked oats
½ cup melted butter
1 tablespoon golden syrup - maybe a little more
2 tablespoons water - maybe a little more
1 teaspoon carb soda
Mix flour, sugar, coconut and oatmeal together.
Combine butter and golden syrup, stir over low heat until melted.
Dissolve soda in boiling water and add immediately to butter mix and pour over dry ingredients.
Mix well - adjust water and syrup if too dry.
Roll well between hands.
Place teaspoons on cold tray and press flat with fork or spatula.
Slow oven (about 325 degF) for 20-30 minutes.