1/2cup whole spelt or whole wheat pastry flour(2 1/2 ounces)
1cupold-fashioned rolled oats(3 3/4 ounces)
1cupunsweetened shredded coconut
1/2cupplus 2 tablespoons sugar(4 3/4 ounces)
4ouncesunsalted butter, in 6 pieces(8 tablespoons/1 stick)
2tablespoonsLyle's golden syrup
a few pinches of flaky salt, such as maldon
Position a rack in the upper third of your oven and preheat to 350º. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together the flours, oats, coconut, sugar and salt.
Melt the butter and golden syrup together in a small saucepan, stirring occasionally.
Place the baking soda in a small bowl and stir in the boiling water. Stir the baking soda mixture into the butter mixture, then stir the butter mixture into the flour mixture to combine. You will have a fairly firm dough.
Scoop the dough into walnut-sized balls (about 1 inch in diameter; I use a #40 spring-loaded ice cream scoop with the purple handland place them 3-4 inches apart on the baking sheet - you will only be able to fit 8 on each sheet. Use your palm to flatten the cookies to 2" discs. Sprinkle a tiny pinch of flaky salt over each cookie before baking.
Bake the cookies until they turn an orangey-golden-brown all over, 12-15 minutes, rotating once during the baking time. Use a thin, metal spatula to remove the cookies to racks to cool. The cookies will be firm-soft when warm, but should crisp up when cool. (I like them best crunchy and caramelized.)
Repeat with the remaining dough and cookies.
ANZACs keep well for up to several weeks, stored in an airtight container at room temperature.
Adapted from Sweet!These cookies bake longer than regular drop cookies; when ready, they will turn an orangey-brown all over, and, when cooled, should firm up to a crisp and crunchy texture.Lyle's Golden Syrup gives these cookies their characteristic color and flavor; I have yet to hear of an adequate substitute.Nutritional values are based on one of twenty four cookies.