Preheat oven to 160 degrees celsius (fan-forced). Line 2 flat baking trays with baking paper and set aside.
Place the butter, golden syrup and boiling water into the Thermomix bowl and heat on 80 degrees, 3 minutes, Speed 2. Add the bi-carb soda and mix on Speed 3, 5 seconds.
Add the rolled oats, raw sugar, plain flour and flaked almonds to the Thermomix bowl. Mix on Reverse, Speed 3, 10 seconds.
Add the chocolate chips and mix on Reverse, Speed 3, 5 seconds.
Place teaspoonful sized amounts of dough onto the prepared baking trays (leaving enough room to allow for spreading).
Bake for 15-20 minutes or until golden. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely (please note that the ANZACS will firm up on cooling).
Store in an airtight container at room temperature for up 1 week.