Choc Chip Anzac Biscuits

1. 1

   Preheat the oven to 180 C / 350 F, non-fan forced.

2. 2

   Line 2 baking trays with baking paper.

3. 3

   In a saucepan on low heat, place the golden syrup, water and butter.

4. 4

   In a heatproof bowl place the flour, sugar, oats and coconut.

5. 5

   Once the butter has melted and is bubbling with the syrup, add your bi-carb and stir through thoroughly.

6. 6

   Tip saucepan contents into the dry ingredients and mix thoroughly.

7. 7

   Once mixed, add your choc drops and mix again.

8. 8

   Shape mixture into walnut- sized balls and pop well-spaced onto the baking tray. Use a fork to flatten slightly.

9. 9

   Bake for 12-15 minutes, or until golden brown.

10. 10

    Take out of the oven and cool completely before eating. These biscuits get harder as they cool and will keep in an air tight container for 4 days.

No additional tips available.