ANZAC Biscuits

Preheat oven to 180℃. Line 2 baking trays with baking paper.

In a large bowl, combine Rolled Oats, Plain Flour, Caster Sugar and Desiccated Coconut.

Heat Butter and Golden Syrup in a saucepan over low heat to melt. Mix Bicarb Soda and Water in a small bowl, add to the butter mixture and stir. It should turn foamy. Add to the dry ingredients and mix well.

Roll the dough into 24 balls, about 2-3cm size, and place on the prepared trays, 12 balls each. You may wish to press down slightly.

Bake for 12 to 15 minutes or until golden. Carefully transfer to a wire rack to cool.