Made popular by the Australian and New Zealand Army Corps (ANZAC) during World War I because of their keeping properties, these crunchy oatmeal cookies feature an ingredient that might be considered a little unusual to American oatmeal cookie lovers, golden syrup.
Golden syrup is is a thick amber colored sugar cane syrup commonly used in British and Australian baked goods. Also called light treacle, a popular brand is Lyle’s Golden Syrup. In this recipe plain corn syrup mixed with molasses in a 50/50 ratio can be sucessfully substituted
The method in which the butter is incorporated with the baking soda may also seem a little unusual for an oatmeal cookie recipe, but is important to achieve the classic crunchy texture of the final result.
2/3 cup (5 ounces) butter
1 cup brown sugar
2 tablespoons golden syrup
1 cup plain flour
2 cups rolled oats
1 cup finely shredded or grated coconut
1 teaspoon baking soda
2 tablespoon boiling water
Start by mixing the sugar, flour, oats and coconut ingredients in a large bowl. Melt the butter and golden syrup together and after dissolving the baking soda in the boiling water, add it to the butter and syrup mix. While it’s foaming, add it to the dry ingredients and mix well.
Form walnut sized spoonfuls on a baking tray and gently flatten with a fork. Bake for 15 minutes at 350 degrees.
Makes about 2 ½ dozen