Preheat oven to 180c.
Dissolve the bicarbonate of soda in boiling water, and mix into the butter and golden syrup.
Bake for 15 – 20 minutes. The biscuits will appear soft on cooking, but will harden up as they cool.
Anzac biscuits keep very well in an airtight container, and should at least a week. These are best eaten slightly warm, with a tall glass of milk :-)