How do you prefer your Anzac biscuits - crunchy or chewy?

Anzac biscuits were crafted from ingredients that wouldn't spoil during transit to Australian troops stationed worldwide. They were typically packed in tea tins to maintain their freshness and crispness.

The original Anzac biscuits were known for their hardy texture, which allowed soldiers to inscribe messages. These messages were then sent to their families and friends over long distances.

We're sharing one of our favourite Anzac biscuit recipes from the CWA Cookbook.

Country Women's Association (CWA) of NSW Anzac Biscuit recipe

150g (1 cup) plain flour

220g (1 cup) sugar

100g (1 cup) rolled oats

90g (1 cup) desiccated coconut

125g butter

1 tablespoon golden syrup

2 tablespoons boiling water

1 teaspoon bicarbonate of soda

Preheat the oven to 180 degrees C and lightly grease two baking trays.

Combine the flour in a bowl with the sugar, rolled oats and coconut. Melt the butter in a saucepan with the golden syrup over medium heat. Combine the boiling water with the bicarbonate of soda and stir to dissolve. Add to the butter mixture and mix well, then stir into the dry ingredients until thoroughly combined.

Drop teaspoons of the mixture onto the trays, allowing room for spreading.

Bake for 10 minutes or until golden brown.

Cool on the tray for a few minutes before transferring to a wire rack to cool completely.