My Anzac cookies turned out huge this year! They spread out quite wide that's that aaaaall good. Using coconut sugar gives the cookies a darker appearance and a deep caramel flavour.

1 c flour

3/4 c coconut sugar

1 c rolled oats

1 c desiccated coconut

100g butter

1 tbsp rice syrup

1/2 tsp baking soda

2 tbsp boiling water

Optional extras: chocolate chips, dried fruit

Preheat oven to 170C. Line or grease 2 baking sheets.

In a large bowl mix the flour, sugar, oats and coconut. You can add your optional extras here if you like. Melt the butter and rice syrup. Mix the baking soda with the boiling water and stir into the butter. Pour wet ingredients in the bowl and stir to combine.

Shape tablespoons of dough into balls and press flat on your baking sheets, leaving space for spreading. I studded the top with dark and white chocolate chips and pressed them in.

Bake for around 10 minutes until golden round the edges. Remove from the oven and leave cookies on the trays for at least 10 minutes to firm up, then transfer to a wire rack to cool completely.