Banana Peanut Butter Cookies

Preheat your oven to 160°C (325°F) and line two baking trays with baking paper or lightly grease them with butter.

Combine the plain flour, sugar, rolled oats, and desiccated coconut together in a large mixing bowl, stirring well to ensure the dry ingredients are evenly distributed.

Melt the butter and golden syrup together in a small saucepan over low heat, stirring continuously until fully combined and smooth.

Dissolve 1 teaspoon of bicarbonate of soda in 2 tablespoons of boiling water, then immediately add this mixture to the melted butter and golden syrup, stirring as it froths up.

Pour the liquid butter mixture into the dry ingredients and mix thoroughly with a wooden spoon until a cohesive, slightly sticky dough forms.

Roll tablespoon-sized portions of the dough into balls and place them onto the prepared trays, leaving approximately 4–5 cm between each to allow for spreading. Flatten each ball gently with the back of a spoon or your fingers.

Bake in the preheated oven for 12–15 minutes for a chewier result, or up to 18 minutes for a crisper, more golden biscuit. Watch closely during the final minutes as the edges should be golden brown but the centres may still appear slightly soft.

Remove the trays from the oven and allow the biscuits to cool on the trays for 5 minutes before transferring to a wire rack, as they will firm up considerably as they cool.

Store cooled Anzac Biscuits in an airtight container at room temperature, where they will keep well for up to two weeks.