1 cup rolled oats
1 cup desiccated coconut
¾ cup sugar
8 tablespoons butter
1 tablespoon Golden Syrup
1 tablespoon baking soda
Preheat oven to 350 F. In a large bowl, combine the dry ingredients. Put together butter and golden syrup in a saucepan and melt at low heat for a few minutes. Combine 4 tablespoons of boiling water and bicarbonate soda, and add to butter and golden syrup mixture. Incorporate this mixture to the dry ingredients. Add a little more water if necessary, in order to form balls with the preparation. On a baking sheet lined with parchment paper, drop dough balls of the size of a ping-pong ball. Flatten them with the palm of the hand to obtain 1-inch circles. Leave enough room between cookies so they can spread during cooking. Bake the ANZAC biscuits for 12 to 15 minutes or until golden brown. Allow to cool on the baking sheet for a few minutes before transferring to cooling racks.