Whenever the kids stay home from school, I keep them busy by baking Anzac bikkies. They're cookies unique to Australia and New Zealand (ANZAC = Australia and New Zealand Army Corps), and Oli told me they originated during World War I when families sent the cookies to their soldiers. This week, the kids stayed home "sick" and we baked a huge batch of Anzacs that have been satisfying my sweet tooth all week.

Anzac Biscuits
1 cup rolled oats
1 cup plain flour
1 cup firmly packed brown sugar
1/2 cup desiccated coconut
125g butter
2 tablespoons golden syrup
1 tablespoon water
1/2 teaspoon bicarbonate of soda

1. Preheat over to 160 degrees Celsius (or 140 fan-forced). Grease oven trays or line with baking paper.
2. Combine oats, flour, sugar and coconut in large bowl.
3. Stir butter, syrup and water in small saucepan over low heat until smooth. Stir in soda.
4. Stir syrup into dry ingredients. Roll level tablespoons of mixture into balls; place about 5cm apart on trays, flatten slightly.
5. Bake biscuits about 20 minutes. Cool on trays.