Are Anzac biscuits unique to Australia? How will we ever know? But along with pavlova and lamingtons, we lay claim to them, even they are based on borrowed ideas.

125g butter
1 tablespoon golden syrup
2 tablespoons boiling water
1 teaspoon bi-carbonate soda
200g (1 cup) sugar
125g (1 cup) plain flour
90g (1 cup) rolled oats
90g (1 cup) coconut

Preheat oven to 150degC. Grease a couple of baking trays or line them with non-stick baking paper.
Melt the butter in a small pan, add the syrup, water and soda – it will bubble up. In a mixing bowl, combine the dry ingredients. Pour the butter mixture over the dry ingredients and mix well to combine.
Dollop spoonfuls of the mixture, about 4cm apart, on a greased baking tray, flattening them slightly. Bake for about 20 minutes. Makes about 20 biscuits.

Tip: Use shredded or flaked coconut for a biscuit with more texture. In a recipe from 1917, the rolled oats are omitted while in another from 1945, the dough is kneaded like bread and called parkin or cocky’s joy, so there are endless variations you can make to the basic mixture.