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Preheat the oven to 170c regular bake and line a baking tray with baking paper (you'll need two trays, probably).
Boil the jug, you'll need the water for the baking soda later.
Add the dry ingredients (except the baking soda) to a medium/large mixing bowl and stir to combine.
Make a well in the centre and add the melted coconut oil, sugar, golden syrup and nut butter (if using). Stir with some gusto until combined evenly. No need to be gentle here. At this point it will still be a really crumbly mixture, which is fine.
Add the baking soda to a very small bowl or cup and add 2 tbsp of the just-boiled water. It will foam up straight away – quickly stir then add to the biscuit mixture. Mix it all up until evenly combined.
Roll the mixture up into balls (mine were about golf-ball sized) and arrange on the tray, 7-8cm apart as they spread. They still won't look anything like ANZAC biscuits yet – the magic happens in the oven.
Bake in the oven for 15-18 minutes, until deep golden all over. If you have two trays in the oven, you may need to swivel them around half way through cooking.
Remove the biscuits from the oven and allow to cool before moving them, as they'll still be very soft and crisp up as they cool down.
Enjoy with a hot cuppa.