Step 1

Preheat your oven to 170 degrees (fan forced) and line two trays with baking paper.

Step 2

Place the butter and golden syrup into your Thermomix bowl and cook for 2 minutes on 60 degrees, speed 2 or until the butter has melted and the ingredients have combined.

Step 3

Combine the bicarbonate of soda and boiling water in a small bowl and add to the melted butter mixture and mix for 10 seconds on Speed 3.

Step 4

Add the rolled oats, plain flour, caster sugar and coconut and mix for 25 seconds on speed 2 REVERSE or until the mixture has combined.

Step 5

Add the flaked almonds and carefully stir through with a spoon.

Step 6

Use a tablespoon to scoop up mixture and roll into balls. Don’t worry if your mixture is a little crumbly, just squeeze it together and it will come together when baking. Place on the tray and flatten slightly

Step 7

Bake for approximately 18 minutes, or until the biscuits have turned a dark golden colour. If you prefer a crispy biscuit, cook for 20 minutes – I like my biscuits to still be a little chewy in the middle.

Step 8

Carefully remove your Almond Anzac Biscuits from the oven and cool them on the baking trays for 10 minutes before carefully transferring to a wire tray to cool completely.