Jason's chewy Anzac biscuits

1. Preheat oven to 180°C. Combine the rolled oats, desiccated coconut, plain flour, and a pinch of salt in a bowl. Set aside.

2. Place the butter, golden syrup, and raw sugar in a saucepan over medium heat. Stir until the butter has melted.

3. Bring the mixture to a simmer and cook for a further 1–2 minutes, stirring, until the sugar dissolves.

4. Remove from the heat and allow the mixture to cool slightly. Add the bicarbonate of soda and 1 tablespoon of water. Stir to combine.

5. Pour the butter mixture over the oat mixture.

6. Using a wooden spoon, combine the butter mixture and oat mixture thoroughly.

7. Using approximately 1 tablespoon of mixture for each biscuit, roll into 24 equal-sized balls.

8. Divide the balls between two baking paper-lined baking trays, leaving approximately 3 cm between each biscuit.

9. Flatten the biscuits slightly.

10. Bake for 10–12 minutes, until the biscuits on the top tray are slightly golden.

11. Swap the trays between the oven racks and continue cooking for a further 6–8 minutes, until all the biscuits are golden.

12. Remove from the oven and cool completely on a wire rack.

Note on cooking time and chewiness: Cooking time can vary depending on your oven. For a chewier biscuit, they may be ready after as little as 10 minutes — keep a close eye on them from that mark. Don't be too concerned if the biscuits look very soft when they first come out of the oven; they will harden and firm up as they cool. It's better to remove them while still soft than to overcook them, as overcooking can make Anzac biscuits very hard once cooled. For a chewy result, the biscuits should be lightly golden but still quite soft when removed from the oven.