Anzac biscuits have been very popular in Australia and New Zealand ever since the First World War, when soldiers fighting abroad were sent these special cookies by their wives. They were special because they kept for a long time and transported well. Actually, these Anzac biscuits are basically the same as sweet Scottish oatcakes, just with added desiccated coconut and without eggs. In this recipe I used whole-wheat flour and dairy-free margarine, but normal wheat flour and butter are fine if your diet allows. These cookies are really yummy - perfect with a cuppa -  and stored in a sealed container, they really do keep for weeks, just as they did a century ago!