1 Combine oats, flour, sugar and coconut in a large bowl. Stir to combine.
2 Melt butter and golden syrup in a saucepan over a low heat. Dissolve soda in boiling water in a small heatproof jug. Stir into butter mixture.
3 Pour the warm butter mixture over oat mixture. Stir well until combined. Roll tablespoons of mixture into balls. Place, about 5cm apart, on two oven trays lined with baking paper. Lightly press with palm of your hand to flatten.
4 Cook, one tray at time, in a moderately slow oven (160C) for about 15 minutes, or until golden brown. Stand biscuits on trays for 10 minutes before transferring to a wire rack to cool.New Idea Food Director Barb Northwood says: The debate still goes on whether crunchy or chewy biscuits are the best! If you prefer slightly chewy Anzacs, simply reduce the cooking time to 10 minutes.
Tip: Store biscuits in an airtight container for up to five days.
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