I love ANZAC biscuits. I remember my mother making them for us as children.
It is also a great biscuit recipe for children, who like Cohen, have allergies or intolerance's to egg and dairy.
I usually double this recipe, bake them all and freeze half for later.
1 cup of plain flour
2/3 cup of sugar
1 cup of rolled oats
1 cup of desiccated coconut
120g of dairy free margarine (or butter)
1/4 cup of golden syrup (or honey)
1/2 teaspoon bicarbonate soda
1 tablespoon warm water
Preheat oven to 180'C (350'F) and line two baking trays with baking paper.
In a large mixing bowl sift the flour and sugar. Add the rolled oats and coconut and stir.
Melt the margarine in a saucepan on the stove and mix in the golden syrup with a spoon. Dissolve the bicarb soda in the warm water and add to the margarine and syrup mixture. It should foam up instantly and turn the entire mixture into foam. If it doesn't dissolve a little more bicarb soda in water and add to the mixture.
Pour syrup mixture over dry ingredients and combine. Roll tablespoon sizes of the biscuit dough into balls and flatten with your hands before placing onto baking trays. The biscuits will not spread as much during cooking when using dairy free margarine's, but still leave at least half and inch between biscuits.
Bake for ten minutes, or until the biscuits have started to turn brown. This produces a softer, chewy biscuit. If you prefer firmer biscuits, continue cooking for another five minutes.
Remove tray from oven, allow to stand for a few minutes before transferring to a wire rack to cool completely.