Karena Armstrong's recipe for the best-ever tasting Anzac biscuits

Anzac Day is a day for reflection and honouring those who fought and gave their lives for this country.

Along with the commemorations are a number of long-standing traditions, one of these is the classic Anzac biscuit.

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As the story goes, these biscuits were favoured by the wives of soldiers fighting overseas because the ingredients would travel well as they made their way across the world and into the hands of the soldiers.

Nowadays, you can buy Anzac biscuits at the supermarket, however, like any baked good, it always tastes better when you make them fresh and by hand.

Karena Armstrong, co-owner of The Salopian Inn and co-director of Tasting Australia, has shared her recipe for delicious Anzac biscuits to make today which includes a secret ingredient.

Armstrong uses leatherwood honey, a unique and rare wild honey made from nectar off a leatherwood tree, which is said to have a far richer taste than regular honey.

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Ingredients:

• 200g oats
• 120g coconut flakes
• 200g plain flour
• 100g brown sugar
• 80g caster sugar
• ½ tsp sea salt flakes
• 250g butter
• 80g leatherwood honey or similar
• 2 tsp bi carb soda

Method:

• Pre-heat the oven to 180c.
• Combine all your dry ingredients in a large mixing bowl. Crush the coconut flakes well.
• In small saucepan melt the butter and add the honey.
• When the butter is melted and the honey is melted, add the bi-carb and combine well.
• Add to the dry ingredients and mix well.
• Divide into 30 balls and bake leaving room for the biscuits to spread.
• Bake for 8-10 minutes for a chewy biscuit.
• Cool and then enjoy!