Preheat your oven to 170 degrees and line two trays with baking paper.

Mix together the plain flour, caster sugar, coconut, flaked almonds and rolled oats in a large bowl.

Melt the butter and add the golden syrup and bicarbonate of soda (dissolved in the boiling water).

Make a well in the centre of the bowl, add the liquid and stir through.

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

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.

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.