Pre ANZAC day

Since we'd have our helper at home for ANZAC day I decided that I'd make anzac bikkies with the girls. They always want to help me in the kitchen and more often than not I say no because it's faster and tidier to just do it myself. Occasionally I say yes and they're thrilled to bits to cut carrots, peel potatoes, roll bikkie mixture into balls and flatten with a fork on a tray! As it turns out it's 9:17am on the morning before ANZAC day and we were so bored that we made them early. It's gonna be a long day!!!!!

Anzac biscuits

Makes 30, depending on size.

• 1 cup flour
• 1 cup caster sugar
• 1 cup desiccated coconut
• 2 cups rolled oats
• 125g butter
• 2 tbsp golden syrup
• 1 tsp baking soda
• 3 tbsp boiling water

1. Heat oven to 180C (160C fan bake). Line two baking trays with nonstick baking paper. Place flour, caster sugar, coconut and oats in a bowl and stir to combine. Make a well in the centre.

2. Place butter and golden syrup in a saucepan to melt, or microwave in a bowl to melt. Dissolve baking soda in boiling water. Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine.

3. Roll spoonfuls into balls and press onto prepared baking trays, allowing space for biscuits to spread while cooking.

4. Bake for 15 minutes or until firm and golden brown. Remove to a wire rack to cool, and enjoy!

Cooking tip: Stored in an airtight container, Anzac biscuits will last well for up to a week.

Note: The mixture seemed quite dry to me so I'd add a bit more to the butter and golden syrup next time