To mark New Zealand and Australia’s national day of remembrance for fallen soldiers, Truth, Love & Clean Cutlery's New Zealand editor, Lauraine Jacobs (with help from grandson Teddy) shares her mother's recipe for Anzac biscuits.

I recently took over my mother’s handwritten recipe books that date back to the early '40s when she was a young bride. The books are dog-eared and have plenty of food stains and splashes on the pages, and are coming apart at the seams.

One of the very first recipes in those books is for Anzac biscuits, crunchy sweet treats that we loved as kids. With Anzac Day coming up I thought I would get my three-year-old grandson Teddy to help me make these special treats. He loves to help, standing on a chair at the kitchen bench. I love the fact that my mother’s recipe is now introduced and enjoyed by the fourth generation:

• 120g butter
• 1 tbsp golden syrup
• ½ tsp bicarbonate of soda
• 2 tbsp boiling water
• 1 cup rolled oats
• ½ tsp salt
• 1 cup dessicated coconut
• ¾ cup sugar

• ¾ cup flour

Preheat the oven to 180°C and grease an oven tray. Melt the butter and the syrup in a large bowl. Dissolve the soda in the water and add to the melted butter. Stir in rolled oats, coconut, sugar and flour. Mix well. Place in teaspoonfuls on the oven tray, allowing room for the mixture to spread. Bake until golden brown, for about 12 to 15 minutes.

Lauraine Jacobs with helper and grandson, Teddy