The historic Australian cookie, the ANZAC, combines oats and coconut with golden syrup. It is known for its simple egg-free recipe and long shelf life.
Combine the oats, flour, coconut, and brown sugar in a bowl.
Melt the butter and golden syrup over low heat.
Dissolve the baking soda in the hot water and add it to the melted butter. It will foam. Immediately pour it into the dry mixture and stir.
Shape the dough into small balls and arrange them with space between them on a parchment-lined baking sheet. Flatten slightly.
Bake in an oven preheated to 160°C / 320°F for 15–18 minutes, until the edges are golden.
Store in an airtight container at room temperature for up to 2 weeks; these cookies are traditionally known for their long shelf life.
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