There are two Anzac recipes in Grans notes. First is described as Anzac Biscuits and the second as Anzac Crispes [sic].
This is probably the magic difference between the chewy Anzac and the crisp ones. A mystery solved. I wonder which one they sent to the diggers. The two recipes are very similar, but the crispes [sic] don’t have coconut and have less golden syrup.
Anzac Biscuits: Put in a bowl 1 cup of flaked oatmeal, 1 cup of sugar, 1 cup plain flour, 1 cup of cocoanut [sic]. Put in a pan on stove, 1 tablespoon golden syrup, 2 tablespoons water, 1/2 cup of butter. Bring to a boil, then add 1 teaspoon of soda, and pour on dry ingredients. Press out with hands and bake 15 to 20 minutes.
Anzac Crispes: 1 cup flour, 1 cup of sugar, 2 cups oatmeal in a bowl, and 1/2 cup of butter, 1 teaspoon of soda, 1 teaspoon golden syrup, 2 tablespoons boiling water in a pan on stove.