The origin of the Anzac biscuit is still contested, though it is thought that the biscuits were sent to soldiers as part of luxury care packages. As eggs were scarce during war, the biscuits were made egg-free, giving them the long shelf-life they needed to last the two-month transit via ship to Gallipoli. The making of Anzac biscuits has become a tradition that Australians use to commemorate Anzac Day. Everyone has their favourite recipe, in fact, the only divide that stems from the baking of this popular treat is whether they should be served crunchy or soft. Texture preference aside though, Anzac biscuits are a great way to get everyone in the kitchen. With no fancy ingredients, and no complicated methods that will leave you scratching your head, Anzac biscuits are super easy to make. So grab a bowl and wooden spoon and get baking! ANZAC Biscuitsprep + cook time: 35 mins makes: 25 Cook’s tip: For a chewy Anzac biscuit - Add a little more hot water so your mixture is more wet. For a hard Anzac biscuit - drop the temperature by 30 degrees and bake for longer. Ingredients125g butter, chopped 2 tbs golden syrup or treacle 1 tbs water ½ tsp bicarbonate of soda (baking soda) 1 cup (220g) firmly packed light brown sugar ½ cup (40g) desiccated coconut 1 cup (90g) rolled oats 1 cup (150g) plain flour Method1. Preheat oven to 160°C. Line 2 oven trays with baking paper. 2. Stir butter, syrup and water in a large saucepan over low heat until smooth. Remove from the heat, stir in soda then remaining ingredients. 3. Roll tablespoons of mixture into balls, place about 5cm apart on trays and flatten slightly. Bake for about 20 mins and leave to cool on trays. The biscuits should feel soft when they’re cooked and will firm up as they cool down.