Crunchy Anzac Biscuits

Makes 24, Prep 20 mins, Cook 36 mins

1¼ cups quick oats 1 cup plain flour 1 cup caster sugar ½ cup desiccated coconut ½ cup shredded coconut 150g unsalted butter, chopped 2 tblsps golden syrup 1 tsp bicarbonate of soda 2 tblsps boiling water

1 Line three oven trays with baking paper. 2 Combine oats, flour, sugar and both coconuts in a large bowl. Mix well. 3 Melt butter and syrup in a medium saucepan over a low heat. Remove from heat. Dissolve soda in water in a heatproof jug. Stir into butter mixture. 4 Pour butter mixture over oat mixture. Stir well until combined. 5 Roll rounded tablespoons of mixture into balls. Place 5cm apart on prepared trays. Press to slightly flatten. 6 Cook two trays in a moderately slow oven (160C) for about 16 to 18 minutes, or until very golden brown. Remove from oven. Repeat with remaining tray. 7 Stand biscuits on trays for 10 minutes. Transfer to wire rack to cool.