During World War 1, the ladies at home baked these cookies for soldiers fighting with the Australia and New Zealand Army Corps (ANZAC). The recipe was well suited for wartime conditions, as the oatmeal prevented the cookies from going bad for several months. Today, they are a still a favourite “bickie” in Australia.

Recipe makes about 24-30 cookies.

2 cups Speerville Flour Mill Whole Wheat Flour
2 cups Speerville Flour Mill New Found oatmeal
2 cups Speerville Flour Mill Organic Golden Sugar
1 cup dried, unsweetened coconut
½ lb butter
1 tsp corn or maple syrup
¼ cup boiling water
¾ tsp baking soda

In a large bowl, combine flour, oats, sugar and coconut. In a small saucepan, melt butter and then add syrup.

In a second saucepan bring water to a boil and add baking soda. Once the soda is dissolved, add water mixture to butter mixture in first saucepan.

Add to dry ingredients and mix well.

Using an ice cream scoop, place cookies on a baking sheet and flatten by hand. Bake at 350° for approximately 15 minutes or until golden brown.