ANZAC biscuits with chilli (v)

This twist on traditional ANZAC biscuits adds a hint of heat and a balance to the golden syrup sweetness.
Makes about 20 medium-large biscuits (cookies).

Original post (with pictures) here.

1 cup rolled oats
1 cup plain flour
1/4 cup dessicated coconut
1/2 cup sugar
100g non-dairy spread (I used Nuttelex)
2 tbsp golden syrup
3/4 tsp bicarbonate soda
2 tbsp water
2 tsp chilli flakes (less if you're cautious; omit if you're not in to chilli biscuits)

1. Preheat your oven to 170'C and line three baking trays with baking paper.
2. Combine the oats, flour, coconut and sugar in a large bowl. Set aside.
3. In a heat proof bowl, combine the non-dairy spread and golden syrup. Melt over low heat on the stove top, or on low power in the microwave.
4. Mix the bicarbonate soda and water in a small container, then add to the melted spread/golden syrup mix and stir to combine.
5. Pour the liquid mixture into the dry mixture and stir well to combine. Add the chilli flakes and stir through thoroughly.
6. Roll small balls of dough and place on the prepared baking trays, leaving several centimeters between each biscuit. Flatten biscuits slightly before baking for approximately 10 minutes, or until golden and still slightly soft.
7. Biscuits will harden on standing but will remain chewy. If you like hard ANZAC biscuits, bake for an additional 2 minutes or so.