Each of the previous caches in this series contained one ingredient written on the back of the log book or at the start of the log. If you collected each measurement and ingredient, you will not only have a great recipe for ANZAC cookies, you'll be able to solve the final puzzle!
Anzac Cookies
The history of Anzac biscuits is highly contested. Both Australia and New Zealand claim to have invented the cookie-like Anzac biscuit that we now know, but its origins are not clear. It is said that women at home came up with the recipe based on ingredients that were readily available and that would not spoil easily, which meant that the biscuits would stay fresh for longer. The crunchiness of the biscuits was important when the recipe first came about. Although we now see recipes for more chewy versions, the original biscuits had to stay fresh for the months it took them to reach soldiers overseas. Source: Wikipedia.org
Use the ingredient measurement without units to perform calculations (e.g. 200g of chocolate would be 200). The final cache is at coordinates:
S30 48.ABC
E121 29.DEF
Where ABC = 100 + (coconut + flour + bicarb of soda + oats + (8 x caster sugar))
and DEF = (butter x golden syrup) - 27
Recipe Instructions
Step 1 Preheat oven to 170°C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
Step 2 In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
Step 3 Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly.
Step 4 Bake for 12 minutes or until golden brown.