Anzac stands for the Australian and New Zealand Army Corps (ANZAC) established in World War I. Being half Australian, and half Turkish, this day is special to me in more ways than one.

Anzac tradition is about the brotherhood and courage of the Australian and New Zealand soldier’s campaign in World War I, in the Gallipoli Peninsula, in Çanakkale, Turkey on the morning of 25 April 1915. This is no ordinary biscuit, this is a biscuit with a history.

When I decided to share a recipe for Anzac Biscuits, I had to see how NanaLing made them. This is my favourite Australian food blog, by Libby. As she promptly mentions on her blog; ” Australian recipes, all cooked up with a pinch of nostalgia”. Recipes with a heartwarming story. She really goes into detail about this recipe, I recommend you check it out.

These iconic Australian biscuits, are baked by wives and mums of the soldiers and sent to the frontlines during wartime. Kept in biscuit tins to keep them crunchy.

So I wanted the perfect recipe. I am no expert in cookies, so why create a new one when there is a perfect one available.

I will later post the ones I have made.. for now I am heading to the shops (mask on!) to buy some oats.. #bxllockdown

What you need:

• 1 cup rolled oats
• 1 cup plain flour (all-purpose flour)
• 1 cup caster sugar
• 1 teaspoon bicarb soda
• 115 grams of butter
• 1 tablespoon golden syrup
• 1 tablespoon hot water

What you do:

• Pre-heat oven to 160 degrees Celsius (fan-forced)
• Line two baking trays with baking paper.
• Combine oats, flour, and sugar in a mixing bowl.
• Heat butter and syrup in a saucepan over low heat until melted. Remove from heat.
• Mix bicarb soda and hot water and then add to the melted butter and syrup mixture. The mixture will froth up.
• Add frothy melted mixture to dry ingredients and stir well to combine.
• Roll tablespoonfuls of the mixture into balls. Place on a lined baking tray and flatten a little with your fingers. Space apart to leave room for spreading.
• Bake for 18 minutes or until golden brown colour.

ENJOY!