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.
- 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
- Mix the plain flour, caster sugar, rolled oats, and desiccated coconut in a bowl.
- Melt the butter, and golden syrup in a saucepan.
- Bring the water to boil, dissolve in the baking soda, and then combine with the butter and golden syrup mix.
- Mix the melted and dry ingredients together, ensuring a consistent texture throughout.
- Spread the mixture on a baking tray, to a thickness of about 1 cm (3/8 inch).
- 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.
- Leave to cool before cutting into squares.
Australia and New Zealand Army Corps. (I had to look that up.) ↩