Wives and mothers of Aussie and Kiwi soldiers made these golden crunchy oat biscuits (cookies) -because they tended to survive the often long trip on a Merchant Navy ship without going overly stale- to send to their boys on the front line or in the trenches or whereever they may be to remind them of home and to let them know their loved ones were thinking of them. They became known as ANZAC biscuits, not to be confused with ANZAC tiles or wafers which were hard thin bread substitute served by the Army Mess, after the infamous landing at Gallipoli although the first recording of the association between the biscuits in the recipe below and the name ANZAC Biscuits wasn't until 1921 when they appeared in a Dunedin (NZ) church cookbook. There was an ANZAC reference as early as 1915 (again in the St Andrews Parish cookbook) but the recipe was for cake not biscuits.
1/2 Cup Melted Butter or Margarine
1 tsp Bicarbonate of Soda
1) Stir together the flour, sugar, oats and coconut in a large mixing bowl. Create a well in the center.
2) Add the melted Butter (Margarine) into the well.
3) Dissolve the bicarbonate of soda into the boiling water and add to the well. Mix.
4) Drop spoonfuls onto greased baking sheets.
5) Heat in a 350F (180C) oven for about 8-10 minutes. Store in an airtight container. For a crunchier biscuit just add a little more golden syrup.