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 for 3 minutes, 80 degrees, Speed 2.
Add the bi-carb soda and mix for 5 seconds, Speed 3.
Add the rolled oats, raw sugar and plain flour to the Thermomix bowl. Mix for 10 seconds, Reverse, Speed 3. Allow mixture to cool.
Add the chocolate chips and almonds and mix for 5 seconds, Reverse, Speed 3.
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 (note - the ANZACS will firm up on cooling).