Anzac Biscuits

Directions

1. 1
   Preheat oven to 150C.
2. 2
   Line a baking tray with non-stick baking paper.In a medium sized bowl, sift together the flour and cinnamon.
3. 3
   Add the rolled oats, Caster Sugar, Brown Sugar, and coconut; mix well.Combine the butter, Golden Syrup and water in a small saucepan, and stir over low-medium heat until the butter melts and the mixture is well combined.
4. 4
   Remove from heat and stir in the bicarbonate of soda.
5. 5
   Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.Roll 2 Tbsp portions of mixture into balls and place on the lined tray about 5cm apart.
6. 6
   Use your fingers to flatten each slightly (until they are about 1cm thick) and bake in preheated oven for 16 minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit.
7. 7
   Remove from oven and set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
8. 8
   TIPS The biscuits will keep in an airtight container for up to a week.When combining the butter, golden syrup and water, ensure the mixture does not simmer or boil.For biscuit that is crisp on the outside with a chewy centre, bake for 18 minutes.Butter mixture can be melted in a microwave: Combine the butter, Golden Syrup and water in a medium sized heatproof microwave-safe container, bowl or jug.
9. 9
   Heat, uncovered, on Medium-High (650 watts or 70%) for 1 minute and mix; check mixture; heat for additional 30 second intervals (stirring after each) until the butter melts and the mixture is combined well.