Gingery Anzac Biscuits

Gingery Anzac Biscuits (Adapted from KAF Cookie Companion)

1 cup old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup granulated sugar
3/4 cup shredded sweetened coconut
1/2 cup chopped crystallized ginger
8 tablespoons unsalted butter
2 tablespoons Lyle's golden syrup
1 1/2 teaspoons baking soda
2 tablespoons boiling water

Preheat to 350 degrees

In a medium bowl, whisk together oats, flour, sugar, coconut and ginger.

In a small saucepan, add butter and syrup - cook over medium heat until the butter has melted and the syrup is bubbling. Remove from the heat.

In a small bowl, stir together the baking soda and water - stir into the butter mixture. This will foam up immediately, so don't stir too crazy. Pour this mixture into the dry ingredients and mix until completely combined.

Scoop the batter onto parchment lined baking sheets with a tablespoon cookie scoop - keep them at least 2" apart as they spread a bit. Bake for 4 to 6 minutes, then rotate the baking sheets top to bottom and front to back - continue to bake until the cookies are a rich golden brown, about 6 to 8 more minutes. Remove and let cool on the baking sheets for a couple minutes before moving them to a wire rack to cool completely.

Makes about 28 cookies.

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