Anzac Biscuits

1 cup rolled oats

1 cup raw sugar

3/4 cup desiccated coconut

1 cup plain flour

125g melted butter 

2 tbsp golden syrup

1/2 tsp baking soda (bicarb soda)

3 tbsp boiling water

Preheat oven to 180°C/350°F.Line baking tray with baking paper.

Place oats, coconut, flour and sugar in a bowl and stir to combine. 

Melt butter and golden syrup in a small saucepan on low heat.

In a separate bowl, combine boiling water and baking soda, then add this to the butter/golden syrup mixture on stove - it will probably foam up and increase in size, this is good.

Pour this foaming mess into your dry mix and stir. 

Once it’s all combined, roll into golf ball sized balls or using a spoon drop them onto tray, placed around 6cm apart.

Bake for 10-12 minutes or until golden brown. 

Cool on tray or wire rack.

Can be stored for at least a month, but doubt they’ll last that long. 

N.B. I like to drizzle mine with dark chocolate to make them that little bit more decadent.