Developed to sustain soldiers in Word War I, these classic Aussie biscuits have stood the test of time
GIANT ANZAC BISCUITS 
INGREDIENTS 1 1/2 cups rolled oats 1 1/2 cups desiccated coconut 1 1/2 cups plain flour 1 cup brown sugar 185g butter, chopped Â¼ cup golden syrup 1 1/2 teaspoons bicarbonate of soda
METHOD 1. Preheat oven to 180Â°C/160Â°C fan-forced. Line 2 trays with baking paper. 2. Combine oats, coconut, flour and sugar in a large bowl. Make a well in the centre. Place butter, syrup and Â¼ cup cold water in a saucepan over medium heat. Stir for 4 to 5 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.
3. Using Â¼ cup mixture per ball, roll into 12 balls. Place 2 balls 10cm apart on each prepared tray. Using the palm of your hand, flatten each ball into a 1cm-thick, 8cm (diameter) round. Bake for 17 to 18 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Repeat process with remaining mixture. Serve.
NOTES Anzac biscuits were developed for soldiers in World War I. Oats were chosen because of their high nutritional value, and the other ingredients for their long shelf-life. For crunchier biscuits, allow to cool on the tray. For chewier ones, remove from tray and place on a wire rack to cool. Use shredded coconut for more texture. You can store biscuits in an airtight container for up to two weeks.
RECIPE: Claire BrookmanPHOTOGRAPHY: jeremy simons