Anzac biscuits

Method

Preheat your oven to 160°C and line two baking trays with baking parchment. Combine the oats, flour, coconut and sugar in a large mixing bowl, stirring well to distribute evenly. Gently warm the butter with the golden syrup until melted, then stir the bicarbonate of soda and salt into the water until dissolved, and combine both mixtures into the dry ingredients until just combined. Drop spoonfuls of the mixture onto the prepared trays, spacing them well apart as they spread during baking, and flatten each biscuit slightly with the back of a spoon. Bake for 12 to 15 minutes until golden brown and just set, then allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to one week.