The Australian and New Zealand Army Corps (Anzac) was formed during World War I; these cookies were often sent to Anzac soldiers stationed overseas because they could be transported without crumbling to pieces and the ingredients didn’t spoil easily. But the real reason for their popularity is that they taste great. I like them because they have a nice crunch and I usually have all the ingredients in my pantry.
Makes 28 cookies
1 Preheat the oven to 350°F (180°C) and line two cookie sheets with parchment paper.
2 In a large bowl, mix together the flour, sugar, oats, and coconut. Make a well in the center with your wooden spoon.
3 In a separate bowl, combine the butter and golden syrup in a medium heatproof bowl and melt them together in the microwave or over a bain-marie. Set aside.
4 In a small bowl, dissolve the baking soda in the boiling water to activate it. It will foam up instantly. Immediately add it to the butter mixture.
5 Add the butter mixture to the dry ingredients and stir until well combined.
6 Using a tablespoon measure, scoop out level tablespoons of the dough, roll them into balls, and place them on the prepared cookie sheets. Flatten each ball gently with your fingers. Leave some space between the cookies, as they’ll spread during baking.
7 Bake for 10 to 12 minutes, until golden brown. Transfer the cookies to a wire rack to cool.
8 Store the cookies in an airtight container at room temperature for up to 3 days.