A slightly altered recipe from the original sweet oat biscuits which were sent overseas from Australia to the serving Anzacs in World War I. I reckon the troops would have been happy with the added almonds and chia seeds though, as they add nutrients and a delicious texture to these slightly chewy, treacly cookies. The chocolate is optional, but is a delicious addition if you have some in the cupboard.
125g unsalted butter
2 tablespoons golden syrup
150g plain flour
100g quick-cook oats
50g desiccated coconut
2 heaped tablespoons flaked or slivered almonds (optional)
11⁄2 tablespoons chia seeds (optional)
100g soft light brown sugar
1 teaspoon bicarbonate of soda
For dipping: 150g dark chocolate
1. Preheat the oven to 160°C/140°C fan/gas mark 3.
2. Line two baking trays with greaseproof paper.
3. Put the butter and golden syrup into a saucepan and gently melt.
4. Meanwhile, combine the flour, oats, coconut, almonds and chia seeds, if using, in a bowl.
5. Stir the brown sugar into the butter, turn off the heat and add 2 tablespoonfuls of water and the bicarbonate of soda.
6. Make a well in the flour mixture and pour in the melted butter mixture, then stir to combine.
7. Take small tablespoon-sized amounts and roll into 26 balls. Space them 6cm apart on the tray and then press down lightly about two-thirds with a fork to semi-flatten.
8. Bake for 15–20 minutes or until brown.
9. Remove from the oven, leave for 5 minutes, then transfer to a rack to cool.
10. Melt the chocolate in a bowl over barely simmering water, then dip the biscuits halfway into the chocolate and place them carefully on a baking tray lined with baking paper.
11. Leave to dry in the fridge or somewhere cold.
This recipe can be found in Amazing Grains.