To begin, preheat your oven to 160°C (320°F) and line a baking tray with parchment paper. This lower temperature ensures the Anzac biscuits bake evenly without burning, helping them achieve their signature golden colour and chewy texture.

In a large bowl, combine the rolled oats, desiccated coconut, plain flour, and sugar. Stir these dry ingredients together to ensure an even distribution of each component. This forms the base of your biscuit mixture, and even mixing is key to achieving a consistent texture.

In a small saucepan, melt the butter over low heat. Once the butter has melted, add the golden syrup and stir until fully combined. The golden syrup gives the biscuits their signature caramel flavour and helps bind the ingredients together. Be careful not to let the mixture boil, just a gentle melt is sufficient.

In a separate small bowl, dissolve the baking soda in the boiling water. Stir until the baking soda is completely dissolved. This mixture is crucial, as it will react with the butter and syrup to give the biscuits their light, chewy texture.

Pour the dissolved baking soda mixture into the melted butter and syrup. The combination will cause a frothy reaction, this is normal and part of what gives the biscuits their distinctive texture. Stir the mixture thoroughly, ensuring all the ingredients are well incorporated.

Gradually add the butter mixture to the bowl of dry ingredients. Stir the wet and dry ingredients together until a sticky, well-combined dough forms. Be sure to mix thoroughly so that all the oats and coconut are coated with the buttery syrup mixture, which will help the biscuits hold together as they bake.

Using your hands, roll tablespoon-sized portions of the dough into small balls. Place each ball onto the prepared baking tray, leaving about 2 inches of space between them. Gently press each ball down with the back of a spoon to flatten them slightly. This step helps the biscuits bake evenly and gives them their classic shape.

Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown and slightly firm to the touch. Remove them from the oven and allow them to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. The biscuits will firm up as they cool, achieving their characteristic chewy yet crisp texture.