Makes 30, depending on size.
- 1 cup flour
- 1 cup caster sugar
- 1 cup desiccated coconut
- 2 cups rolled oats
- 125g butter
- 2 tbsp golden syrup
- 1 tsp baking soda
- 3 tbsp boiling water
1. Heat oven to 180C (160C fan bake). Line two baking trays with nonstick baking paper. Place flour, caster sugar, coconut and oats in a bowl and stir to combine. Make a well in the centre.
2. Place butter and golden syrup in a saucepan to melt, or microwave in a bowl to melt. Dissolve baking soda in boiling water. Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine.
3. Roll spoonfuls into balls and press onto prepared baking trays, allowing space for biscuits to spread while cooking.
4. Bake for 15 minutes or until firm and golden brown. Remove to a wire rack to cool, and enjoy!
Cooking tip: Stored in an airtight container, Anzac biscuits will last well for up to a week.
Take a look at this chocolate rainbow cake recipe here.