Take a moment this year on ANZAC Day (April 25) and bake a batch of these traditional Australian biscuits whilst remembering our Diggers. Layer dry ingredients into quart jars for preparing ahead as shown, or decorate as gifts - or fill jars with baked biscuits.  You'll love these crunchy yet chewy biscuits!
1 cup plain flour (all-purpose flour)

1 cup sugar
1 cup rolled oats
1 cup dried coconut
Measure ingredients into jar.
Using a clean, dry 4-cup capacity jar, measure the flour into the jar, then add the sugar, then the oats and lastly the coconut. Add the lid, label and date jars. Store in the pantry for up to 3 months.
Yield: 24 x biscuits
Storage: 1 month+


1 x litre (quart) jar of anzac biscuit mix (see above)
1/2 cup butter
1 tablespoon golden syrup (or treacle)
2 tablespoons boiling water
1 teaspoon bicarbonate of soda
Make biscuits.
Heat butter and golden syrup together until dissolved. Remove from heat. In a second bowl, combine the boiling water and bicarbonate of soda. Pour jar contents into a large bowl. Combine all ingredients together in the large bowl and mix well. Drop teaspoons of mixture onto two lined oven trays, allowing room for expansion. Bake at 180'C (350'F) for 8-10 minutes or until golden. Cool on trays then store in a jar or air-tight container.
More information about Anzac Day: Australian War Memorial
More information about Anzac Biscuits
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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