Anzac Biscuits

 Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, sugar, and salt together in medium bowl. Add oats and coconut and whisk to combine evenly, breaking up any coconut clumps.

 Heat butter and golden syrup in medium saucepan over medium heat, stirring occasionally, until butter is melted and mixture begins to bubble, 2 to 3 minutes. Meanwhile, stir hot water and baking soda in small bowl until combined. Off heat, stir baking soda mixture into butter mixture (mixture will foam and bubble). Add flour mixture to saucepan and stir until evenly combined.

Divide dough into 24 equal portions, about 1 mounded tablespoon each (or use #40 portion scoop or weigh out 1 ounce or 28 grams per portion), stirring remaining dough after first 12 portions to ensure even distribution of oats. Space rounded portions evenly on prepared sheets, 12 portions per sheet. Let dough portions rest until surface is slightly dry to touch, about 5 minutes. Using fork, gently press each portion into 2-inch disk. (Rinse and dry fork if it becomes sticky.)

 Bake biscuits, 1 sheet at a time, until orange-brown and edges are set, 10 to 12 minutes, rotating sheet after 5 minutes. Let biscuits cool completely on sheet, 45 minutes to 1 hour. Use wide metal spatula to remove biscuits from sheets. (Biscuits can be stored in airtight container for up to 1 week.)