When I say that these are ‘my’ Anzac biscuits, it’s just to point out that they do differ from the traditional slightly, but you really can’t change an Anzac much and still call it an Anzac. The original biscuits certainly wouldn’t have had currants in them, though these days I don’t think it’s as much of a stretch of the pantry resources.
Preheat your oven to 160°C fan-forced or 180°C conventional. Line two baking trays with baking paper.
Sift the flour into a large bowl. Mix in the oats, currants, desiccated coconut and brown sugar.
Add the butter, golden syrup and water to a small saucepan and stir over a medium heat until melted. Stir in the bicarbonate of soda. Pour into the flour mixture and mix until combined.
Roll heaped tablespoons of the mixture into balls and place on the trays, leaving about 5 cm space around each – the biscuits will spread as they bake – press with a fork to flatten slightly and bake for 10 minutes or until golden brown.
Set aside on the trays for 5 minutes before transferring to a wire rack to cool completely