Title: Anzac biscuits #4
 Categories: Cookie
      Yield: 24 Servings
 
      1 c  Rolled oats (also known as
           -flaked oats)
      1 c  Plain flour
      1 c  Sugar
      1 c  Desiccated coconut
    1/2 c  Butter
      1 tb Golden syrup
      1 ts Bicarbonate of soda
           -dissolved in:
      1 tb Boiling water
 
  To the best of my knowledge, these biscuits earned their name because they were a
  favoured item in food parcels sent by families to Australian troops
  serving overseas in WW2. The biscuit is nourishing, keeps well, isn't
  reduced to crumbs through rough handling, and can be softened by a
  dunking in hot tea. (Though personally I prefer ice-cold creamy milk.)
  
  Mix all the dry ingredients together. Melt butter and syrup in a
  saucepan, add soda and water, pour over dry ingredients. Mix well.
  Drop pieces the size of walnuts onto greased trays, leaving room for
  them to spread to about 2 1/2 inches. Cook about 15 minutes in a slow
  oven, until a golden brown.  When taken from the oven biscuits are
  very soft, so leave on the tray for one minute, then cool on a wire
  rack till crisp.