Anzac Biscuits

• Preheat your oven to 180C / 355F (fan off), 160C / 320F (fan on). Line two half sheet baking trays with baking paper and set aside.
• Combine dry ingredients - Add the flour, oats, coconuts and both sugars into a large mixing bowl. Whisk to combine.
• Brown butter - Add the butter to a saucepan and melt on medium low heat. Once the butter has melted, it will begin to froth. That’s the water sinking to the bottom and the milk proteins at the top. At this stage begin gently swirling the pot here and there until the bits at the bottom turn a deep golden color. Not burned! If the butter burns, throw it out and start again. See step by step instructions for a guide on what it should look like.
• Combine wet ingredients - Add the golden syrup and boiling water and slowly stir until well combined. Then add the bicarb soda and stir. It will bubble and then go back down.
• Make dough - Add the wet ingredients to the dry ingredients and use a spatula or wooden spoon to form a dough. The dough will be a little crumbly but should form a shape when squeezed.
• Bake - Roll into 12 evenly sized balls (about 58g each) and flatten slightly using a spoon or the back of a measuring cup. Space evenly across both baking trays. Bake for 6 minutes, turn tray around and bake another 6 minutes or until golden around the edges. Bake a couple minutes extra if you want crisper cookies. Once baked, take out of the oven and flatten again and use a slightly bigger round cookie cutter to shuffle around each biscuit while hot and get a round biscuit. Once baked allow to cool on trays completely before serving. That'll give them a crisper bottom.