I find several varieties (commercial, bakery & home cooked) a bit too sweet.
I use Amy Schauer’s recipe. She was born 1871 and instructed in cookery through World War I. The book I have from my Grandmother who nursed through WWI was probably her later 1937 edition (it’s undated) which amalgamated all her previous books. The fact that these are called ANZAC means it was not her 1909 edition. During the war, eggs and butter were hard to get. Recipe as written with old spelling; it’s before standardised measures:-
Sift 1 cup of plain flour into a mixing bowl, add 1 1/2 cups of rolled oats, 1 small cup of cocoanut, 1 small cup of sugar, 2 teaspoons ground ginger, and 1/4 lb of melted butter or rub in small 1/2 cup dripping. Put into a basin 1 level tablespoon of golden syrup, add 2 full tablespoons boiling water, or 1 beaten egg and 1 tablespoon of boiling water, and 1 level teaspoon of crushed bi-carb soda. Mix this over dry ingredients in mixing bowl, and directly it foams pour into mixture, blend thoroughly together. Take teaspoon quantities, flatten, place on well-greased tins, prick with a fork, leaving a space between each, as they spread. Bake in a very slow oven, as they burn easily.