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Make up a batch of these sweet golden biscuits to enjoy on the long weekend.
For our friends outside of Australia and New Zealand, these golden biscuits were eaten by our soldiers, a tooth-cracking combo that would withstand the journey via ship to reach the troops: oats, flour, golden syrup, coconut and bi-carbonate of soda. These days, we make them on ANZAC day to remember the Fallen.
Preheat oven to 150ºC/300F and line two baking trays with baking paper.
In a small saucepan over low heat, melt the butter, rice malt syrup and vanilla stirring until the mixture starts to bubble. Remove from the heat and add a pinch of salt.
Combine the bicarbonate of soda with boiling water together in a small bowl, then add to butter mixture, stirring through until foamy.
Combine remaining ingredients in a separate bowl. Pour melted butter mixture into dry ingredients and combine well.
Roll 1 tsp of mixture into a ball and place on tray, flattening into a disc. Repeat with remaining mixture, allowing room for spreading. You should have 25 small ANZAC cookies.
Place in the middle of the oven and bake for 15 mins or until golden brown.
Allow to cool on trays before transferring to a wire rack. Store in airtight container.
For a completely gluten-free version: replace the flour with a combo of quinoa and rice flour and replace the oats with 1/2 cup almond meal.