Maggie Beer's Anzac Biscuits recipe pays tribute to the iconic Australian biscuit, with an extra addition of lemon rind for sweetness balance.
Step 1: Preheat oven to 160C.
Step 2: Mix the flour, rolled oats, coconut, brown sugar and lemon zest in a medium bowl.
Step 3: In a small saucepan, melt butter with golden syrup and Verjuice. Once butter has melted bring the mixture to a simmer before adding the bicarb soda. Stir to completely dissolve.
Step 4: Add the hot butter and sugar mix to the dry ingredients and fold through.
Step 5: Roll mixture into even sized balls and place onto a lined baking tray, leaving 2-3cm between each biscuit. Using your fingers, squash to flatten slightly.
Step 6: Place into preheated oven and bake for 18-20 minutes, or until golden brown.
Step 7: Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely.