ANZAC Biscuits

• 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 Lyles Golden Syrup
• 3/4 teaspoon baking soda
• 6 tablespoons boiling water

1. Preheat oven to 350F.
2. Line two baking sheets with parchment paper.
3. In a large bowl, combine flour, oats, sugar, coconut, and salt.
4. In a small saucepan over medium heat, melt butter with syrup.
5. Dissolve baking soda in boiling water, and add to butter mixture.
6. Stir to combine.
7. (Be careful; it will bubble up considerably.)
8. Add butter mixture to dry ingredients and stir to combine.
9. Using a 1 1/2-inch ice-cream scoop or rounded tablespoon, drop balls of dough onto prepared baking sheets, about 2 inches apart.
10. Flatten with the heel of your hand.
11. Bake until golden brown and firm but not hard, about 15 minutes, rotating sheets halfway through.
12. Transfer to wire racks to cool.
13. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

flour, oldfashioned, sugar, coconut, salt, butter, lyles golden syrup, baking soda, boiling water

Taken from www.epicurious.com/recipes/food/views/anzac-biscuits-389290 (may not work)