Sharon, if you go into the cooking club site, then scroll down to, "Message for Jo, re golden syrup" dated August 25th. you will get quite a bit of info re Anzacs. Another site you may like to look around in is,
http://www.wsnet.com/~ang/recipe
from there go into desserts and you will find another recipe. There are many recipes for Anzacs, and no-one seems to know for sure which is the original. The word Anzac stands for "Australian and New Zealand Army Corps" and is from the WW1 days, when mothers and wives would bake them and send them to their men o/seas in the trenches, mainly because of their wonderful keeping qualities. The recipe you posted sounds pretty much spot on. Pop into the "Cooks thesaurus" for substitutes, if you cannot con your friends to part with their golden syrup that is. LOL The recipe Peter and I use here is:

Anzacs
1 cup rolled oats (quick cooking)
1 cup plain flour (all-purpose)
1/2 cup butter
1 teaspoon bi-carb soda (baking soda)
1 cup sugar
3/4 cup dessicated coconut
2 tablespoons golden syrup
4 tablespoons boiling water
pinch salt (optional)

Method.
Mix oats, flour, sugar coconut and salt. Melt butter and golden syrup and add soda which has been dissolved in the boiling water, mix until frothy.
Add to the dry ingredients and bake in 350*F oven for 15 to 20 minutes or until golden brown. Place them well apart, as the spread.
We use the centre of the oven, not the top. Enjoy. Angel O:-)