Anzac Biscuits

It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
The term Anzac is protected under Australian law and cannot be used in Australia without permission from the Minister for Veterans' Affairs; misuse can be legally enforced particularly for commercial purposes. Notably, Anzac biscuit recipes omit eggs because of the scarcity of eggs during the war (after most poultry farmers joining the war effort) and so that the biscuits would not spoil when shipped long distances.

My children help to make these as a part of school fundraising event.

Anzac Biscuits recipe:

Dry:
1 cup Oats
1 cup Sugar
1 cup Plain Flour
1 cup desiccated coconut

Wet:
125gm Butter
1 tablespoon golden syrup
1 teaspoon bi-carb soda
2 tablespoons boiling water

Pre-heat oven to 150 degrees.
Melt butter and golden syrup in a large pot.
Add bi-carb soda mixed with boiling water.
Separately, mix dry ingredients, then add to melted mixture. Mix.
Drop teaspoonfuls of mixture onto a baking tray, and bake for aprox 15-20 minutes, or until golden brown.
Be sure to space them on the baking trays, as they spread whilst cooking.
If you have a fan-forced oven check them after 10minutes or so.
Cool slightly on tray, then transfer to wire cooling rack to cool completely.
(Just FYI, if you put an extra teaspoonful or so of boiling water it will make a thinner, crunchier biscuit.)

Thank you to Erica Brookes for the recipe and tips, and Wiki for the facts.

Enjoy!