Chocolate-Coated Anzac Biscuits:

Melt in a saucepan:  125g butter (no need to weigh, cut a 250g block in half) and 1 tablespoon of golden syrup.

Dissolve 1 teaspoon bicarbonate of soda in 2 tablespoons boiling water, and stir into butter mixture.

Add in order:  1 cup sugar, 1 cup coconut, 1 cup rolled oats, 1 cup plain flour. Mix well.

Place in spoonfuls on a greased, or baking-paper lined, oven tray. You can make the biscuits whatever size you like.

Bake at 180deg C for approximately 15 minutes until golden brown. Biscuits will still be soft to touch.

Cool on tray for about 10 minutes, then loosen and cool on a wire tray.

Melt some good quality chocolate in 30-second bursts on High in the microwave. Stir well between microwaving. Repeat until chocolate is almost melted. Keep stirring until smooth. If necessary, microwave for 5-10 seconds more. The bowl should never feel hot.

Dip the cooled biscuits halfway into the chocolate, or spread chocolate over the bottom, or drizzle over the top, whatever you prefer. Enjoy!

To watch the video segment, click here and select Segment 3: Wool Museum