ANZAC Cookie recipe from Victoria Janssen

Finally, for the holidays, here's a recipe for ANZAC cookies. These were meant to keep fresh for a long time, to be shipped by boat from Australia and New Zealand to the European front, but they are also very yummy cookies. I got this recipe from someone in my writers' workshop.



ANZAC Cookie/Biscuits
1 cup all purpose flour
1 cup refined sugar
1 cup rolled oats (preferably not the quick-cook kind)
3/4 cup grated coconut
1/2 cup Butter
1 tablespoon "golden syrup" such as King's or corn syrup such as Karo
2 tablespoons boiling water
1 1/2 teaspoons baking soda

Mix flour, sugar, oats and coconut. On low heat, melt butter with syrup. Mix boiling water and baking soda, and add to butter and syrup mixture. Add this to dry ingredients and mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 300 degrees for about 12 minutes, or until lightly browned at the edges. Cool slightly, then remove to rack to cool completely.