90g rolled oats

150g plain (all-purpose) flour

220g firmly packed brown sugar

40g desiccated coconut

125g butter, chopped

2tbsp golden syrup or treacle

1 1/2tbsp water

1/2 tsp bicarbonate of soda (baking soda)

60g dark chocolate bits

1.Preheat oven to 160°C and line oven trays with baking paper.

2. Combine oats, sifted flour, sugar and coconut in a large bowl and set aside.

3. Place butter, syrup and water in a small saucepan; stir over a low heat until smooth. Stir in bicarb soda.  Pour the mixture into dry ingredients and mix to combine.

4. Let mixture cool then gently stir through through chocolate bits.

5. Roll level tablespoons of mixture into balls; place 5cm apart on trays, flatten slightly. Bake for 20 minutes or until golden; allow the biscuits to cool on the trays.

Tip

Anzac biscuits must feel soft to touch, even when they’re done; they will become firmer on cooling. If you like the biscuits soft, decrease the oven temperature and/or the baking time; experiment with a few biscuits until you achieve the texture you like best. Make a note on the recipe of the time and oven temperature that the biscuits were baked.