Inspired by the ANZAC soldier’s biscuits that were shipped in care packages to Australian and Kiwi soldiers fighting in World War I, these coconut oatmeal cookies are jam-packed with nutrients and have a long shelf-life — making them a perfect tag-along on road trips, hikes, camping adventures and the like.

Ingredients

• 1 cup, flour

• 1 cup, shredded coconut

• 1 cup, flattened / rolled oats

• 1/2 cup, sugar

• 1 teaspoon, baking soda

• 4.25 tablespoons, butter

• 1.5 tablespoons, golden syrup

Directions

1) Preheat oven to 350° F (180° C).

2) Mix flour, sugar, oats and coconut in a large bowl.

3) In a small saucepan, melt butter and golden syrup then mix till combined.

4) Put baking soda in a cup, then slap in about 2 tablespoons of boiling water to dissolve the baking soda.

5) Add baking soda solution to the butter-syrup mix. Make sure the mix is still hot but not boiling, otherwise it will foam up and over your saucepan.

6) Pour the contents of the saucepan into the large bowl and combine it with the sugar-oats-coconut mix.

7) Place 20 spoonfuls of dough on a greased oven tray, spaced evenly apart.

8) Bake for 15 minutes, or until the biscuits are light brown.

9) Place each of the biscuits on a cookie tray to cool.

10) Take a bite and enjoy.

Tip

• Got a sweet tooth? Add a scoop of ice cream for a cool cookies n’ cream sandwich!