Anzac Biscuits

125g unstaled butter

1 tbs golden syrup

2 1/2 tbs water

100g rolled oats

215g caster sugar

150g plain flour

70g desicated coconut

1 1/2 tsp bicarbonate of soda

preheat oven to 180 degrees celsius (160 fan)

line several baking trays with baking paper.

place remaining ingredients in a large bowl and blend well with a whisk or wooden spoon.

pour in the melted butter mixture and stir until all the ingredients are evenly combined but not over-mixed.

roll dessertspoons of the mixture into balls the size of a walnut.

place the balls on the baking trays, allowing plenty of room for spreading, and bake for 10-15 minutes or until the biscuits are lightly golden.

allow the biscuits to cool on the trays for 5 minutes, then transfer to wire racks to cool completely.

the biscuits will harden on cooling.

anzacs will keep in an airtight container for up to six weeks.