I don't know about you but I like my Anzac Biscuits chewy. In fact chewy AND coconut-y. I've gone a bit more modern with mine these days with the long thredded style of coconut - delish!
Much like the pavlova, the Anzac Biscuits' origins are fiercely debated as uniquely Australian or quintessentially Kiwi. But fighting over which nation they belong to is not really in the spirit of the ANZAC's at all is it? Up until 1920 they were known as Soldiers Biscuits. The original recipe was based on something hard, nutritious and crispy that could go the distance and make it to the front line for our soliders in World War One. Home baking in the trenches! How amazing.
50g plain flour
50g rolled oats
50g coconut (I use the long thredded variety)
100g Caster sugar
1/2 teaspoon baking soda
Cool on a wire rack and then brew yourself a cup of tea and enjoy!
By Nicki Sunderland