Granny’s Anzac Recipe by Ben Thorp Country South Australia

• 1 cup plain flour
• 1 cup sugar
• 1 cup rolled oats
• 1 cup coconut
• 4 big spoonfuls (soup size) golden syrup
• 2 and a bit Tablespoons hot water
• 1 teaspoon bicarb soda
• Pinch salt
• 125g butter

Preheat oven 170 ° C.

Put dry ingredients flour, sugar, oats, coconut in a bowl.

Melt butter and golden syrup in pan and bring lightly to boil.

Dissolve bicarb soda into the hot water and tip into hot syrup (it will fizz up).

Mix the syrup into the dry ingredients.

Drop spoonfuls onto baking tray and cook in oven.

The mixture should be a "little wet" so it spreads a little on the tray – can add more syrup or hot water if its not wet enough.

Bake for 15-20 min.

Shape Bickies

• 175g plain flour
• 110g soft butter
• 50g caster sugar

Mix ingredients until they come together, roll out till 5mm thick, cut into shapes and transfer to a lined baking tray.

Bake at 180° C for 5 - 10 minutes.

Muesli Squares

• 125 g Butter
• 1/3 cup (75g) firmly packed brown sugar
• 2 tablespoons honey
• 1 cup (90g) rolled oats
• 1/2 cup (45g) desiccated coconut
• 1/2 cup (80g) finely chopped dried apricots
• 1/2 cup (75g) finely chopped dried apple
• 1/2 cup (75g) self-raising flour

Preheat reheat oven to 180 ° C. Grease and line 20cm x 30cm lamington pan.

Stir butter, sugar and honey in a large saucepan over medium heat, without boiling, until sugar dissolves. Remove from heat, stir in remaining ingredients. Press mixture into pan.

Bake about 20 minutes or until golden brown. Cool in pan; cut into squares to serve.