Traditionally these ‘historic’ biscuits are served as flat or rounded mounds, a modern alternative is to roll the mixture into a log, cut into slices and cook. In the February 2016 issue of Delicious magazine, Matt Preston made Anzac shards and served them with ice-cream.
1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarbonate soda
100g rolled oats
90g desiccated coconut
Pre heat the oven to 150ºC. Melt butter and golden syrup over gentle heat. Mix boiling water and bicarbonate soda and add to the pot.
Mix together the oats, coconut, sifted flour and sugar. Pour the buttery, golden syrup mixture onto the dry ingredients and blend well.
Drop teaspoons of the mixture onto a prepared oven tray, with the appropriate distance apart to allow for the biscuit to spread as it cooks.
Cook in a slow 150ºC oven for 20 minutes. Cool on the tray for a few minutes and then move to a wire cake rack. When cold store in an airtight container.