1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup brown sugar
125g butter, chopped
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda



Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Sift flour into a large bowl. Stir in oats, coconut and sugar.
Place butter and golden syrup in a small saucepan over medium-low heat. Stir until melted. Remove from heat. Combine bicarbonate of soda and 2 tablespoons water in a small bowl. Stir into golden syrup mixture (mixture might become frothy). Add immediately to flour mixture and stir until well combined.
Roll mixture, 1/4 cup at a time, into balls. Place 4 biscuits on each baking tray. Flatten to about 12cm (diameter) round, allowing room for biscuits to spread. Bake for 15 to 18 minutes, swapping trays after 10 minutes, or until biscuits are golden. Allow biscuits to cool completely on trays. Serve.
Notes & tips
You can store Anzac biscuits in an airtight container for up to 3 days.
These are crisp Anzac biscuits. If you prefer them chewy, flatten biscuits to 10cm (diameter) rounds and reduce cooking time by 1 to 2 minutes.