Chewy Anzac biscuits

MAKES ABOUT 24 PREP + COOK TIME 40 MINUTES

125g butter, chopped

2 tablespoons golden syrup or treacle ½ teaspoon bicarbonate of soda 2 tablespoons boiling water

1 cup (90g) rolled oats

1 cup (150g) plain flour

1 cup (220g) firmly packed brown sugar I cup (80g) shredded coconut

¼ cup (20g) desiccated coconut

1 Preheat oven to 180°C (160°C fan-forced). Grease two large oven trays; line with baking paper.

2 Stir butter and syrup in a medium saucepan over low heat until smooth. Stir in combined soda and the water, then remaining ingredients.

3 Roll level tablespoons of mixture into balls; place 5cm apart on prepared trays, then flatten slightly.

4 Bake for 12 minutes or until deep golden brown. Cool biscuits on trays. Unbaked and baked biscuits suitable to freeze.

Anzac slab

Press Crunchy Anzac biscuit mixture onto a large oven tray lined with baking paper until approximately 5mm. Smooth with the back of a spoon or palette knife. Bake for about 30 minutes or until rich golden brown. Cut into pieces while still warm.