Chewy coconut cookies (Anzac biscuits)

Method

1. Heat the oven to 160°C/140°C fan/gas 3. Mix the porridge oats, flour, desiccated coconut and sugar in a mixing bowl.
2. Put the butter and golden syrup in a large pan, place over a medium heat and leave to melt. Remove from the heat. Put the bicarbonate of soda in a ramekin and stir in the boiling water. Add to the butter mixture and swirl the pan to mix (it will froth up).
3. Add the butter/bicarb mixture to the dry ingredients and mix well.
4. Roll tablespoons of the mixture into walnut-size balls. Place them about 5cm apart on the prepared baking trays and flatten slightly with the heel of your hand.
5. Bake for 10-15 minutes until a deep golden brown. Remove the biscuits from the oven and leave on the baking trays for 5-6 minutes to firm up a little. Loosen with a palette knife, transfer to a wire rack and leave to cool. Store in an airtight tin.