We've got your sorted for Anzac Day this year! (We won't blame you if you want to eat these every day though.)
Pre-heat the oven to moderate (170°C) and grease two large baking trays.
Sift the flour and ground ginger into a mixing bowl, and add the oats, coconut and sugar. Make a well in the centre.
Stir the golden syrup, boiling water and bicarbonate in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well.
Take heaped teaspoons of the mixture and roll into balls. Place onto the trays and flatten gently. Leave 2–21⁄2 cm between each ball. Bake for 6–7 minutes, until lightly golden. You will probably need to bake in several batches.
Cool on the trays for 10 minutes once out of the oven, until they firm up slightly, then lift onto wire racks to cool completely.
Nutritional analysis per serving (45 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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