A chewy oat and coconut biscuit sweetened with golden syrup, named for the Australian and New Zealand Army Corps and traditionally baked to keep well when sent overseas to soldiers.
Mix the dry ingredients
Stir together the rolled oats, desiccated coconut, plain flour and caster sugar in a large bowl.
Melt butter and syrup
Melt the butter with the golden syrup together in a small saucepan over low heat.
3 minFizz the baking soda
Dissolve the baking soda in the boiling water, then stir it into the melted butter and syrup — it will foam up.
Combine into a dough
Pour the butter mixture into the dry ingredients and stir until evenly combined.
Shape the biscuits
Roll tablespoons of the mixture into balls and flatten slightly on a lined baking tray, spaced well apart.
Bake until golden
Bake in a moderate oven until golden brown at the edges.
Cool on the tray
Leave the biscuits on the tray for a few minutes before moving them to a wire rack to cool completely.
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