The origin of Anzac biscuits emanates from World War I, when the ANZAC (Australian and New Zealand Army Corps) soldiers landed at Gallipoli on 25 April 1915. Based on a recipe for Scottish oatmeal cakes, Anzac biscuits are made from flour, rolled oats, desiccated coconut, golden syrup, brown sugar, butter and bicarbonate of soda. As eggs were scarce during wartime, none were used to make these delicious biscuits, instead golden syrup (or treacle) was used to bind the ingredients together. * Makes about 35 biscuits