Preheat oven to 150 degrees C. Line a large baking tray with non-stick baking paper.
Sift together the flour and cinnamon in a medium bowl (or large if needed). Add the oats, coconut, caster sugar and mix well with a wooden spoon.
Combine the butter, golden syrup, and water in a small saucepan, and stir slowly until the mixture is thoroughly combined.
Remove from heat and stir in the bicarb soda immediately.
Pour wet ingredients in with the dry substances and mix well with a wooden spoon.
Roll mix into walnut sized balls and place on tray around 3-5cm apart. Slightly flatten the balls until they're about 1cm thick. Bake in preheated oven for 2 minutes if you like your anzac biscuits soft, 8 if you like them chewy and 18 if you like them crispy. My personal favourite are the soft ones.
Remove from oven and move aside for around five minutes to cool slightly before taking to a wire rack.
Repeat steps six and seven with remaining mixture.
Tips-- Uncle Tobys brand oats are best with tis recipe SOURCES--- Australian Good Taste Magazine- October 2001, pg 40. Recipe by Anneka Manning