Place the butter and semi-salted butter in a saucepan with the golden syrup.
Pour the hot liquid over the dry mixture.
Note from Bernard:
Some recipes call for much more baking soda and mixing it with boiling water. I never do and it works perfectly.
Gently crush each dumpling with the palm of your hand, keeping a certain thickness.
I love them crispy…!
Let the “anzac” cool on a wire rack and put them in an airtight box.