Anzac Biscuits

Method

1. Preheat the oven to 160°C (fan-forced; use 180 °C for a conventional oven) for 10 min and line a baking tray with baking paper. In a large bowl, mix the oats, flour, brown sugar and coconut, squashing any lumps of sugar with your fingers.

   Add in this stepRolled oats (not instant) 30 gPlain flour 50 gBrown sugar 60 gDesiccated coconut 20 g

   oven

2. Put the butter and golden syrup in a 14 cm saucepan over low heat and stir for 2 min, just until the butter has melted and the mixture is smooth. Do not let it boil.

   Add in this stepButter 40 gGolden syrup 2 tsp

   low heat

3. Take the pan off the heat. In a cup, stir the bicarbonate of soda into the boiling water until dissolved, then pour it into the butter mixture and stir. It will froth up and turn pale and creamy: this gives the biscuits their lift and toffee colour, so use a pan with room to spare.

   Add in this stepBicarbonate of soda (baking soda) ¼ tspBoiling water 1 tsp

4. Pour the foaming mixture straight into the dry ingredients and stir with a wooden spoon until everything is evenly moistened. It should look crumbly but hold together when squeezed; if it does not, add a few drops of water. Roll it into 8 balls of 1 level tablespoon (about 25 g) each, set them 5 cm apart on the tray and press each one lightly to about 1 cm thick. They spread as they bake.

5. Bake on the middle shelf of the oven for 12 min, one tray at a time (1 tray(s) in total), until the biscuits are deep golden brown. They will still feel soft in the centre but firm up as they cool. For crunchy biscuits, bake 2 to 3 minutes longer.

   oven

6. Leave the biscuits on the tray for 5 min, until firm enough to lift, then move them to a wire rack to cool completely.