When I was growing up, visiting our family friends in the Lake District was a highlight of the year. As were the flapjacks they made—treats that brought me comfort all the way through to my time at university, when an occasional care package would bring a taste of home.

Having craved these for many years, I finally reached out for the recipe so I could make my own. It turns out they’re actually ‘Anzac¹ biscuits’, and very easy to make.

Ingredients

• Plain flour, sieved—115g (4oz)
• Caster sugar—115g (4oz)
• Rolled oats—80g (3oz)
• Desiccated coconut—80g (3oz)
• Butter—115g (4oz)
• Golden syrup—2 tablespoons
• Baking soda—1 teaspoon
• Water—2 tablespoons

Method

1. Mix the plain flour, caster sugar, rolled oats, and desiccated coconut in a bowl.
2. Melt the butter, and golden syrup in a saucepan.
3. Bring the water to boil, dissolve in the baking soda, and then combine with the butter and golden syrup mix.
4. Mix the melted and dry ingredients together, ensuring a consistent texture throughout.
5. Spread the mixture on a baking tray, to a thickness of about 1 cm (3/8 inch).
6. Bake in a regular oven at 180ºC (356ºF), or a fan oven at 160ºC (320ºF) for 20-25 minutes, or until the biscuits are a golden colour.
7. Leave to cool before cutting into squares.