When I pulled the first trays out of the oven, my first though was that I must have been too light-handed with the flour. Our cookies went a little more lacy that I thought they should have - I gathered after reading a few descriptions that these cookies would spread and be somewhat thin, but ours were almost see through!
If we put that aside, the taste and texture were exactly what we needed today. What makes these cookies special are those wonderful caramel undertones from a couple tablespoons of Lyle's Golden Syrup. A bottle or jar of this is good for many things by the way... it is fantastic on toast or warmed up and poured over pancakes!
Traditional Anzac cookies don't have ginger in them, but we love the combination of sweet and heat, so I added a modest half cup of the crystallized variety. You will also notice that the cookies have a decent amount of coconut in the recipe - however, I didn't detect much of that flavor at all if that is not your thing - it mainly adds a definite chew to the cookies. When you bake them, be sure that they are a rich golden brown before you remove them - they will be soft right out of the oven, but they will slowly crisp up around the edges, yet remain chewy in the center, as they cool. A bonus to these is they keep for quite awhile without loosing their texture.
Gingery Anzac Biscuits