During World War I, families Down Under sent cookies to their loved ones in the Australia and New Zealand Army Corps (ANZAC). ANZAC Biscuits were made from rolled oats, coconut, and golden syrup; the ingredients, and thus the cookies, would survive the long journey to the troops. The dough for these cookies should be mixed just before baking.

　　

Ingredients

makes about 2 1/2 dozen

　　2 cups all-purpose flour

　　1 3/4 cups old-fashioned rolled oats

　　1 1/2 cups sugar

　　1 cup unsweetened shredded coconut

　　Pinch of salt

　　3/4 cup (1 1/2 sticks) unsalted butter

　　2 tablespoons Lyle’s Golden Syrup

　　3/4 teaspoon baking soda

　　6 tablespoons boiling water

　　

Step 1

Preheat oven to 350°F. Line two baking sheets with parchment paper.

　　

Step 2

In a large bowl, combine flour, oats, sugar, coconut, and salt.

　　

Step 3

In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; it will bubble up considerably.)

　　

Step 4

Add butter mixture to dry ingredients and stir to combine. Using a 1 1/2-inch ice-cream scoop or rounded tablespoon, drop balls of dough onto prepared baking sheets, about 2 inches apart. Flatten with the heel of your hand.

　　

Step 5

Bake until golden brown and firm but not hard, about 15 minutes, rotating sheets halfway through. Transfer to wire racks to cool. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

　　Martha Stewart's Cookies