Chewy Anzac Biscuits

• 1 cup rolled oats
• 1 cup all-purpose flour, sifted
• 2/3 cup brown sugar
• 2/3 cup finely desiccated coconut
• 125 grams butter
• 2 tablespoons golden syrup
• 2 tablespoons cold water
• 1/2 teaspoon baking soda

1. Preheat oven to 320u0b0 F (285u0b0 F for convection ovens). Line a baking tray with parchment.
2. In a large bowl, combine the rolled oats, flour, sugar, and coconut. Set aside.
3. Place butter, syrup, and cold water in a saucepan over medium heat. Stir it for 2 to 3 minutes, or until the butter has melted, and then add the baking soda and mix into well combined.
4. Pour the butter and syrup mixture into the oat mixture and combine well. Fill a tablespoon with cookie dough, level it off, and then form the scoops into balls. Place them onto the prepared baking sheet approximately 2 inches apart, using the back of a spoon to flatten each slightly.
5. Place on a low rack of your oven and bake for 9 to 11 minutes, or until lightly golden. (Bake for 14 to 15 minutes if you prefer a crunchier biscuit.) Remove from heat and transfer to a wire rack. Let stand for 5 minutes to cool completely, then serve.

rolled oats, flour, brown sugar, coconut, butter, golden syrup, cold water, baking soda

Taken from food52.com/recipes/36557-chewy-anzac-biscuits (may not work)