Extracted from the CWA 1933 Calender Cook Book,

"Cakes and Afternoon Tea Delicacies".

Loved by generations, the following recipe is written as it was in the CWA 1933 Calender Cook Book, "Cakes and Afternoon Tea Delicacies. You will note the difference in the two recipes as they are prepared very differently. A definite sign of the time is reflected in Jessie Sawyer's words that "It is in her own home that a good woman is seen at her best. The cooking calendar has been complied by such and one to assist her fellow woman. On behalf of all those who need our help we ask your support for this venture." We might have moved forward in some ways but the enjoyment and tradition of bringing out the rolled oats and the golden syrup remains the same in remembering our Anzac tradition.

Anzac Biscuits

2 cups rolled oats, ½ cup flour, 1 small cup sugar, ¼ cup butter, 1tablesp. golden syrup, 1teasp.carb.soda, 3tablesp.boiling water. Put rolled oats and flour into basin: melt butter and sugar together and mix well with flour and oats; dissolve syrup in water and stir in soda till it foams well, then add to other ingredients and mix well. Put in 1/2 teaspoon drops on a cold, well greased slide and bake in a very a very slow oven, as they burn very easily. It is necessary t put them fairly far apart on the slide as they spread. -Miss Murray, Manildra Branch