Pre-heat the oven to 180C(356F) fan-forced and line a baking tray with baking paper.

In a large bowl, mix up the flour, sugar, coconut and rolled oats.

Melt the butter and the golden syrup together in the microwave until they're smooth.

Pour the boiling water over the baking soda and then add them to the melted butter and golden syrup.

Tip the mixture into the dry ingredients and stir them all together.

Spoon tablespoons of mixture onto the lined baking tray leaving 2cm between each one. Flatten them to about 1-2 centimeters thickness.

Bake the biscuits for 15 minutes or until golden.

Leave them to rest on the tray for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container. ANZAC biscuits will keep for at least a week.