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Anzac Biscuits
(makes about 24):

1 cup rolled oats
1 cup plain flour
3/4 cup desiccated coconut
1 cup sugar
125 g margarine
1 T golden syrup
1 1/2 t bicarbonate of soda
2 T boiling water

Mix oats, flour, sugar and coconut. Melt syrup and margarine
[butter!] together in a small saucepan. Mix soda with boiling
water and add to the syrup and margarine mix. Add dry ingredients
and mix thoroughly.

Place globs (about 1 T each) of the mix onto greased trays, allowing
room for spreading while cooking.

Cook for about 30 minutes at 150 degrees Celsius [about 300 F] Cool
completely on racks before storing any you might have left :-)

This coming Monday (25 April 94) Australia and New Zealand commemorate
their war dead on Anzac Day (Australian & New Zealand Army Corps,
which were among the first soldiers ashore in the battle at Gallipoli
in 1915 during World War I - a 9-month campaign with grievous
losses). This day has become our most important national day of

Scottish oatmeal biscuits were cooked at home during WWI and sent
to the soldiers fighting overseas. After the war, these oat-based
biscuits were named Anzac Biscuits when they were made and sold as
fund-raisers for returned soldiers.


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