Anzac biscuits for Anzac Day! These are an antipodean staple – sent to the troops serving in the Anzac forces during the war because they were tasty, calorific and durable. I’d equate them to a coconutty flapjack cookie, perfect as a knobbly addition to the biscuit tin!

Anzac Biscuits (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12

• 1 cup plain flour
• 1 cup oats
• 1 cup desiccated coconut
• 1 cup soft brown sugar
• 1/4 tsp salt
• 1/2 cup dairy-free spread
• 2 tbsps golden syrup
• 2 tbsps water
• 1 tsp bicarbonate of soda

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Grease 2 cookie sheets

– Mix together the flour, oats, coconut, sugar and salt.

– In a saucepan, melt together the dairy-free spread, golden syrup and boiling water. Bring to the boil.

– Turn off the heat and stir in the bicarb.

– Immediately pour into the dry ingredients and mix to form a soft dough.

– Place ping pong ball sized balls of dough on the cookie sheets (spread well apart) and flatten slightly.

– Bake for 15 minutes, until starting to turn golden

– Cool briefly on the cookie sheets before transferring to a wire rack.