ANZAC BICKIES WITH A TWIST

Whip up a batch of these beloved biscuits the traditional way to celebrate the day with our best-ever recipe plus five must-try flavours

CLASSIC ANZAC BISCUITS

Whether you like them chewyor crunchy - it's all in the baking time - nothing beats this iconic eggless bickie made with rolled oats and golden syrup.

THE ANZAC BISCUIT PART OF HISTORY

Baked into our culture for more than a century, Anzac bickies were said to have been sent to soldiers during WWI and, since the 1920s, have been baked to commemorate Anzac Day.

Preparation time 10 mins

Cooking time 40 mins

Makes 28

1/4 cups plain flour

1 cup rolled oats

1 cup desiccated coconut

3/4 cup caster sugar

1/4 cup brown sugar

125g unsalted butter, chopped

2 Tbsp golden syrup

2 Tbsp hot water

1 tsp bicarbonate of soda

STEP 1 Preheat oven to 150°C fan-forced (170°C conventional). Line 4 oven trays with baking paper. Combine flour, oats, coconut and sugars in a large bowl.

STEP 2 Put butter, golden syrup and hot water in a small saucepan over medium heat. Stir occasionally until butter has melted. Stir bicarb into syrup mixture and remove from heat.

STEP 3 Add warm syrup mixture to oat mixture. Stir until well combined.

STEP 4 Shape tablespoons of the mixture into 28 balls.

STEP 5 Arrange balls on prepared trays about 8cm apart. Press each ball lightly with a fork to flatten slightly.