Anzac biscuits are easy and always popular; especially with the addition of chocolate chunks or dried fruit. Here we have also given a gluten free option.
Preheat oven to 170°C (if making gluten free biscuits, preheat the oven to 160°C). Line two baking trays with baking paper.
In a bowl combine the rolled oats, coconut, flour (or almond meal and cornflour if using), and brown sugar so there are no lumps.
In a microwavable jug, put the butter and golden syrup and melt in the microwave (or melt in a small pot on the stove). In a small container put the baking soda and top with the boiling water to dissolve, then add to the butter mix and allow to fizz up. Combine with the dry ingredients until well combined. Add in the dried fruit or chocolate and then wet your hands and roll into walnut-sized balls. Put on the baking trays allowing space for expansion (especially for the gluten free which will spread a lot). Bake for 15-18 mins (12-15 mins for gluten-free), until golden. Cool for a few mins on the tray, then transfer to a cooling rack.
Swap it out:
You can use white or caster sugar instead of brown. Or use treacle for the golden syrup. You can also omit the chocolate and cranberries if you wish.
1 cup rolled oats
¾ cup desiccated coconut
1 cup flour (or use 1 cup almond meal and ½ cup gluten free cornflour)
¾ cup brown sugar
2 Tbsp golden syrup
½ tsp baking soda
2 Tbsp boiling water
¾ cup cranberries, chopped dried apricots (soaked in hot water for 5 mins and drained) or chocolate chunks