JUST in time for Thursday, here's the yummiest recipe around for Anzac Biscuits.Makes 18Preparation time: 25 minutesCooking time: 20 minutesSkills needed: Basic

INGREDIENTS3/4 cup firmly packed brown sugar

1 cup plain flour

1 cup rolled oats

1 cup shredded coconut

1 orange, zested

1/3 cup macadamias, finely chopped

150g butter, chopped

1/4 cup honey

1/2 tsp bicarbonate of soda

METHODPreheat oven to 180C. Place sugar, flour, oats, coconut, orange zest and nuts in a bowl. Using your fingertips, break up any lumps of sugar and combine well.

Place butter and honey in a medium saucepan and cook, stirring continuously, over low-medium heat for 3 minutes or until butter is melted. Increase heat to medium and simmer for a further 2 minutes or until thickened and deep golden. Remove from heat. Immediately add bicarbonate of soda, whisk to combine, then whisk in 2 tablespoons water (take care as mixture will froth).

Pour hot honey mixture over dry ingredients and stir until well combined. Cool for 10 minutes.

Line 2 large oven trays with baking paper. To make perfectly round biscuits, place a 7cm egg ring or pastry cutter on a tray, spoon in 2 level tablespoons of mixture, then flatten to fill ring.

Lift ring away and repeat to make nine biscuits, 5cm apart, on each baking tray.

Bake for 12 minutes or until golden. Cool on tray. Biscuits will keep in an airtight container for up to 2 weeks.