Anzacs Recipe

100 g/4 oz granulated sugar
50 g/2 oz plain (all-purpose) flour

50 g/2 oz wholemeal flour

40 g chopped hazelnuts (filberts)
40 g desiccated (shredded) coconut
50 g/2 oz butter or margarine, plus extra for greasing
15 ml/1 tbsp golden (light corn) syrup

2.5 ml bicarbonate of soda (baking soda)
15 ml/1 tbsp milk

Method:

Mix together the sugar, flours, hazelnuts and coconut in a bowl. Heat the butter or margarine and syrup in a saucepan, stirring, until the fat melts. Blend the bicarbonate of soda with the milk. Add the liquids to the flour mixture and mix thoroughly. Shape into 24 small balls and place well apart on greased baking (cookie) sheets. Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 20 minutes until spread out and golden. Transfer to wire racks to cool and harden. Store in an airtight container.