recipes - unctuous glooperly for the elastic-waisted generation
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Anzac biscuits
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    85g/3oz rolled oats
    85g/3oz desiccated coconut
    100g/4oz plain flour
    100g/4oz caster sugar
    100g/4oz butter, melted
    1 tbsp golden syrup
    1 tsp bicarbonate of soda
    2 tbsp boiling water

    What to do:

    Preheat the oven to 180C/Gas 4/fan oven 160C. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan or microwave and stir in the golden syrup. Add the bicarbonate of soda to the boiling water, then stir into the golden syrup and butter.
    Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
    Put dessertspoonfuls of the mixture on to greased baking sheets, about 2.5cm/lin apart to allow room for spreading.
    Bake in batches for 8-10 minutes until golden. Transfer to a wire rack to cool.