Are Anzac biscuits unique to Australia? How will we ever know? But along with pavlova and lamingtons, we lay claim to them, even if they are based on borrowed ideas. I've added a few macadamia nuts to these because they are native to Australia and represent the very essence of our soil and climate. For an even more authentic Aussie flavour, add 1 teaspoon ground Wattleseed to the mix.
Preheat oven to 160 degrees C. Grease a couple of baking trays or line them with non-stick baking paper.
In a mixing bowl, combine the dry ingredients.
In a small saucepan, melt the butter and golden syrup together. Dissolve the bi-carbonate soda in the boiling water and add it to the saucepan - be careful because it will froth up. Pour the butter mixture over the dry ingredients and mix well to combine.
Roll level tablespoons of mixture into balls, place on greased trays, flatten with a fork and dot with a few macadamia nuts, if using.
Bake 12 - 15 minutes for chewy biscuits. For crisp biscuits, bake 15 - 16 minutes.
Tip: Use shredded or flaked coconut for a biscuit with more texture.