April 25 is the day to honour members of the Australian and New Zealand Corps who fought at Gallipoli during WWI. But now it more broadly commemorates all the diggers who served or died in military operations. I always make Anzacs on Anzac Day but sometimes my Aussie husband misses home so I make him these….they are heaps easier to make than Lamingtons!

1 cup Flour
1 cup Rolled Oats
1 cup Coconut
3/4 cup Brown Sugar
125 grams Butter (about 1/2 cup; I actually measure butter(s) a kitchen scale)
2 Tablespoon Golden Syrup (Rogers Golden Syrup in Canada)
1 teaspoon Baking Soda
2 Tablespoons Water

Preheat oven to 325F.
Line baking sheets with parchment paper.
In medium mixing bowl combine flour, rolled oats, coconut and brown sugar.
In a medium saucepan melt butter over medium heat; add golden syrup and water, stirring until syrup dissolves.
Stir in baking soda.
Pour butter mixture into the flour mixture and stir until combined.
Using a 1.5ounce scoop, scoop out batter and drop 2 inches apart on prepared baking sheets, flatten biscuits slightly.
Bake in 325F. oven for 10 – 12 minutes, until golden brown.
Remove from oven and let biscuits cool on baking sheets for about 5 minutes before transferring to wire racks to cool completely.

Anzac bickies…”I like the chewy ones, not the crunchy ones. You have to have real golden syrup.” says my husband.
“They’re called “bickies” not cookies!” he exclaims.
One of the things I love about Anzacs is that there aren’t any eggs in them!!! I can eat all the cookie do….biscuit dough I want! Sometimes I don’t get many bickies actually baked because I just want to eat raw co…biscuit dough!