Anzac Biscuits Recipe (Oat & Golden Syrup Cookies)

Heat the oven to 160°C (150°C fan). Line a baking tray with parchment so the biscuits lift off easily.

In a bowl, stir together the rolled oats, plain flour, and sugar until evenly mixed and free of lumps.

In a small saucepan over low heat, warm the butter with the golden syrup until melted and smooth. Keep it gentle—no boiling needed.

Mix the water and bicarbonate of soda in a small cup, then pour it into the warm syrup mixture. A little foaming is normal.

Pour the warm syrup mixture over the dry ingredients and stir until you get a moist, spoonable dough.

Spoon heaped tablespoons onto the tray, leaving space for spreading. If you like, lightly flatten—don’t press too hard.

Bake for 15 minutes, until the edges turn light golden brown. Let them sit on the tray for 5 minutes, then move to a rack to cool completely.