ANZAC stands for Australian New Zealand Army Corp, and these oat-based biscuitshave a history going back to the First World War and the ANZAC troops. Now they have become a significant element of the annual ANZAC Day celebrations.
Preheat an oven, camp oven, or wood-fired stove to 350 degrees F (180 degrees C).
In a bowl combine the flour, oats, and sugar.
In a small saucepan or heat-proof cup, gently heat the butter and golden syrup until the butter has fully melted.
Combine the baking soda and hot water, stir then mix into the butter mixture. This will cause it to froth up, as soon as this happens, stir it into the dry ingredients.
Grease a tray then add balls of the mixture and press down to flatten. Note they will continue to spread during cooking so leave a generous amount of space between them.
Bake for about 10 minutes, or until brown all over. When you take them out they will still be very soft. Let them sit on the cooking tray for about 10 minutes to cool and firm up, then they can easily be removed. The traditional biscuits were thin, crisp, and dry, ideal for long-term storage. If you like them soft and chewy, cook for less time so they remain moister and chewier.