Step 1

Preheat oven to 160 degrees celsius (fan-forced). Grease and line three flat baking trays with baking paper.

Step 2

Combine the rolled oats, flour, brown sugar and coconut in a bowl.

Step 3

Place butter, golden syrup and 2 tablespoons cold water into a microwave-safe bowl and heat for 3 minutes, 50% power or until melted.

Step 4

Stir through the bicarbonate of soda.

Step 5

Pour the butter mixture over the oat mixture and stir to combine.

Step 6

Roll level tablespoons of mixture into balls.

Step 7

Place on trays, 5cm apart and flatten slightly.

Step 8

For chewy ANZACS, bake for 10 to 12 minutes or until light golden. For crunchy ANZACS, increase cooking time to 12-15 minutes.

Step 9

Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Step 10

Preheat oven to 160 degrees celsius (fan-forced). Grease and line three flat baking trays with baking paper.

Step 11

Place the butter, golden syrup and brown sugar into the Thermomix bowl. Melt for 3 minutes, 100 degrees, Speed 2.

Step 12

Add the bicarbonate of soda and 2 tbs cold water to the melted butter mixture and mix for 10 seconds, Speed 3.

Step 13

Add the rolled oats, plain flour and coconut. Mix together for 40 seconds, Reverse, Speed 2.

Step 14

Roll level tablespoons of mixture into balls. Place on trays, 5cm apart and flatten slightly.

Step 15

For chewy ANZACS, bake for 10 to 12 minutes or until light golden. For crunchy ANZACS, increase cooking time to 12-15 minutes.

Step 16

Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.