Yesterday we spent an enjoyable, albeit showery and chilly, afternoon at a friend's place connecting with other Australian and New Zealand expats for our annual ANZAC day celebration. ANZAC day is a very special day for us antipodean folk. ANZAC stands for Australian and New Zealand Army Corps and the 25th April marks the date that the troops landed at Gallipoli in Turkey in 1915 for what became an extended, and ultimately, failed attempt to capture Constantinople (Istanbul). That is a reader's digest version obviously and, if you are interested in such things, a more thorough explanation can be found here.
Anyway, one part of the celebration is the appearance of the iconic ANZAC biscuit (we call a cookie a biscuit in Australia). These were said to be baked by family at home and sent to the troops as they travel well. These are simple, easy and delicious. I am not sure if you can buy golden syrup in the US though so I will have to look into what you might be able to replace it with in the recipe.
125g (4oz) butter
2 tablespoons golden syrup
1/2 teaspoon baking soda (bicarb soda)
1 tablespoon boiling water
1 cup rolled oats (not quick cook variety)
1 cup sugar
3/4 cup desiccated coconut
1 cup plain flour (all purpose)
Mix oats, sugar, coconut and flour in a bowl. Heat butter and golden syrup in a small pan until butter is melted. Add baking soda to hot water and then add that mix to the butter and golden syrup. Add this mixture to the dry stuff and mix well. Scoop teaspoons of mixture onto baking tray and bake in a slow oven (150C, 300F) until golden (about 15 - 20 mins). Leave to cool on tray (or leave to cool a little on tray - until they are hard enough to move - then put them on a cooling rack until totally cool). Fend off hands from every direction trying to scoff them all at once.