Anzac biscuits recipe
 Anzac biscuits are sweet oat biscuits that are particularly popular in Australia and New Zealand. They're easy to make and great with a cup of tea! 150g/5½oz plain flour175g/6oz porridge oats100g/3½oz desiccated coconut100g/3½oz soft light brown sugarpinch of salt150g/5½oz unsalted butter, diced125g/4½oz golden syrup1 tsp bicarbonate of soda2 tbsp boiling water 150g/5½oz plain flour 175g/6oz porridge oats 100g/3½oz desiccated coconut 100g/3½oz soft light brown sugar pinch of salt 150g/5½oz unsalted butter, diced 125g/4½oz golden syrup 1 tsp bicarbonate of soda 2 tbsp boiling water Method Preheat the oven to 180C/160C Fan/Gas mark 4 and line 2 large baking trays with baking parchment.In a large mixing bowl, combine the plain flour, oats, coconut, sugar and a pinch of salt.Melt the unsalted butter and golden syrup together in a small pan set over a low heat (or in the microwave on a low-medium setting). Remove the pan from the heat, add the bicarbonate of soda and boiling water and quickly mix to combine. Pour the melted butter mixture into the dry ingredients and mix with a wooden spoon or rubber spatula until thoroughly combined.Scoop tablespoons of mixture into balls and arrange on the prepared baking trays, leaving space between each biscuit. Flatten each biscuit slightly using your hand.Bake on the middle shelf of the preheated oven for 12–13 minutes, or until almost firm and starting to crisp. The biscuits will crisp and firm more when they cool.Remove from the oven, leave to cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Preheat the oven to 180C/160C Fan/Gas mark 4 and line 2 large baking trays with baking parchment. Preheat the oven to 180C/160C Fan/Gas mark 4 and line 2 large baking trays with baking parchment. In a large mixing bowl, combine the plain flour, oats, coconut, sugar and a pinch of salt. In a large mixing bowl, combine the plain flour, oats, coconut, sugar and a pinch of salt. Melt the unsalted butter and golden syrup together in a small pan set over a low heat (or in the microwave on a low-medium setting). Remove the pan from the heat, add the bicarbonate of soda and boiling water and quickly mix to combine. Melt the unsalted butter and golden syrup together in a small pan set over a low heat (or in the microwave on a low-medium setting). Remove the pan from the heat, add the bicarbonate of soda and boiling water and quickly mix to combine. Pour the melted butter mixture into the dry ingredients and mix with a wooden spoon or rubber spatula until thoroughly combined. Pour the melted butter mixture into the dry ingredients and mix with a wooden spoon or rubber spatula until thoroughly combined. Scoop tablespoons of mixture into balls and arrange on the prepared baking trays, leaving space between each biscuit. Flatten each biscuit slightly using your hand. Scoop tablespoons of mixture into balls and arrange on the prepared baking trays, leaving space between each biscuit. Flatten each biscuit slightly using your hand. Bake on the middle shelf of the preheated oven for 12–13 minutes, or until almost firm and starting to crisp. The biscuits will crisp and firm more when they cool. Bake on the middle shelf of the preheated oven for 12–13 minutes, or until almost firm and starting to crisp. The biscuits will crisp and firm more when they cool. Remove from the oven, leave to cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Remove from the oven, leave to cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Recipe tips Add some ginger – either ground or diced stem ginger – for something a little fancier or even some grated lemon zest and candied peel. You could also drizzle the biscuits with melted dark chocolate.