IN THE early 1900s, Anzac biscuits were also known as "soldier's biscuits".
While the origin of the traditional Anzac bikkie is debatable, they were often sold at fetes and markets to fundraise for the war effort, particularly during the 1920s.
Recipes have changed over the years, especially if you prefer chewiness over crunch. What hasn't is the symbol they represent of the spirit and sacrifice our soldiers made.
INGREDIENTS: 2 cups rolled oats 1/4 cup brown sugar 1/4 cup caster sugar 1 cup plain flour 1/2 cup desiccated coconut 150g melted butter 1 1/2 tbs golden syrup 1 1/2 tsp bicarb soda 3tbs boiling water.
METHOD: Preheat oven to 180 degrees. Combine the oats, flour, sugar and coconut in a bowl. In a saucepan, add golden syrup and butter. Over low heat, stir until butter melts.
Dissolve bicarb in three tablespoons of boiling water, then add to the saucepan mixture. Stir gently to combine. Add the dry ingredients to the saucepan, mixing well.
Scoop tablespoonfuls of mixture, roll into balls and place on to lined baking trays. Press down on each to using clean hands or a fork to flatten into a biscuit round. Bake at 180C for 15-20 minutes. Makes 18-24.