Anzac Day is a national day of remembrance in Australia and New Zealand that commemorates all Australians and New Zealanders who served and died in all the wars and conflicts over the years. 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 transportation.

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Anzac Biscuits

Makes about 24

100g soft unsalted butter – 30p
100g soft light brown sugar – 27p
2 tablespoons honey – 10p
1/2 teaspoon bicarbonate of soda
2 tablespoons hot water from a recently boiled kettle
125g plain flour – 10p
50g desiccated coconut – 43p
100g porridge oats (not instant) – 7p
25g pumpkin seeds – 20p
25g sunflower seeds – 20p
25g sesame seeds – 20p

These prices are an estimate and total £1.87

Method

Preheat the oven to 180°C or Gas mark 4 and line 2 large baking sheets with baking parchment.

In a decent-sized saucepan, big enough to hold all of the ingredients, melt the butter, sugar and golden syrup together, then take off the heat.

In a bowl, dissolve the bicarbonate of soda in the hot water, then add to the butter mixture in the saucepan. It will bubble up don’t be alarmed Like I was!

Now add the remaining ingredients to the saucepan and combine well.

Scoop rounded tablespoons of the mixture onto the lined baking sheets, leaving about 2–3cm / 1 inch between these dollops to allow room for the biscuits to spread as they bake, then slightly flatten them with a spatula or the back of a spoon.

Bake for 8–10 minutes (or a little longer if you want them wholly crisp) until golden brown. When cooked, the biscuits will still feel slightly soft, but will harden to a desirable chewiness once cooled.

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