Anzac Biscuits

Serves 30

  • 1 cup plain flour

  • 1 cup Bundaberg white sugar

  • 1 cup rolled oats (not instant)

  • 1 cup desiccated coconut

  • 125g butter, chopped

  • 2 tablespoons Bundaberg golden syrup

  • 1 teaspoon bicarbonate of soda

  • 1 tablespoons boiling water

Preheat oven to 150ÂșC.

Sift flour into a large bowl; add sugar, oats and coconut. Stir to combine.

Place butter and golden syrup in a medium saucepan; stir over a medium heat until butter melts. Remove from heat.

Place bicarbonate of soda in a small bowl; add boiling water and stir until dissolved. Add to butter mixture and stir to combine. Pour over dry ingredients and mix with a wooden spoon.

Roll level tablespoonsful of mixture into balls and place 4cm apart on oven trays lined with baking paper. Flatten with fingers. Bake in batches 15 minutes or until deep golden brown. Cool on trays 10 minutes, then transfer to wire rack. Store in airtight container.