This recipe is published by the Australian War Memorial as a somewhat more palatable version than was 'not so much' enjoyed by the ANZAC soldiers. The army version, it is said, was better ground up and eaten as porridge.
- 1 cup plain flour
- 1 cup rolled oats uncooked
- 1 cup desiccated coconut
- 1 cup brown sugar
- 1/2 cup butter
- 2 tbsp golden syrup (or honey)
- 1 tsp bicarbonate of soda
- 2 tbsp boiling water
- Combine the flour (sifted), oats, coconut and sugar in a bowl.
- Melt the butter and golden syrup in a saucepan over a low heat.
- Mix the bicarbonate of soda with the water and add to the butter and golden syrup.
- Pour the liquids in to the dry ingredients and mix well.
- Spoon dollops of mixture, about the size of a walnut shell, on to a greased sheet leaving as much space again between dollops to allow for spreading.
- Bake in a moderate oven, 180c / 350f for 15 to 20 minutes.
- Cool on a wire rack and seal in airtight containers.