These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli

• Preparation and cooking time
  • Total time35 mins
  • Takes 35 mins
• Easy
• Makes 20

• Easily doubled
• Easily halved

Ingredients

• 85g porridge oat
• 85g desiccated coconut
• 100g plain flour
• 100g caster sugar
• 100g butter, plus extra butter for greasing
• 1 tbsp golden syrup
• 1 tsp bicarbonate of soda

Method

• STEP 1

  Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

• STEP 2

  Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

• STEP 3

  Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.