1 cup of plain flour
1 cup of rolled oats
¾ cup desiccated coconut
¾ cup caster sugar
3 teaspoons golden syrup
3 tablespoons boiling water
1 teaspoon baking soda
Preheat oven to a slow 150C
Sift the flour into a bowl. Add the rolled oats, sugar and coconut.
In a saucepan melt the butter, then add golden syrup and water.
Take off the heat and add baking soda, allow to foam and pour over the dry ingredients in the bowl. Mix well.
Take teaspoonfuls of the mixture, roll into a ball and place on a greased baking tray. Leave about 5cm space between each one, for spreading. Press them down slightly with a fork.
Bake in a slow oven until golden, approximately 12-15 mins. Keep an eye on them as they burn easily. Allow the Anzac biscuits to cool for a few minutes on the tray (they will be slightly ‘sticky’ when hot) and then transfer to a rack to completely cool and harden.
Store in an airtight container.