Cranzac Cookies

Directions

1. 1
   Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
2. 2
   Line 2 baking sheets with parchment paper or silicone baking mats.
3. 3
   In a large bowl, toss together the oats, brown sugar, flour, coconut, dried cranberries, baking soda, and salt.
4. 4
   Stir in the water, melted butter, and golden syrup until the dough is evenly moistened.
5. 5
   Using your hands, shape the cookie dough into 1 1/4-inch (3-cm) balls.
6. 6
   Place the balls on the prepared baking sheets and flatten them into 2-inch (5-cm) disks spaced 1 inch (3 cm) apart.
7. 7
   Bake, rotating the baking sheets midway through baking, until the cookies are light golden brown, about 12 minutes.
8. 8
   Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
9. 9
   The dough can be kept in the refrigerator for up to 5 days, or frozen for up to 1 month.
10. 10
    The baked cookies will keep well, stored in an airtight container, for up to 4 days.
11. 11
    Substitute raisins or dried cherries for the dried cranberries.
12. 12
    Lyles Golden Syrup, available in well-stocked supermarkets, gives these cookies their special flavor, so its worth seeking out.
13. 13
    If you cant find golden syrup, substitute cane syrup or a mild-flavored honey.