Who Stole the Cookie from the Cookie Jar?

This is for all the wives and mothers out there looking for something wonderful to bake for their significant others and wonderful children... and others like myself who enjoy a good little bake every now and again, even if it is just for yourself. I bet they would make a nice little care package for those of us who are at school right now... at least those who are in the US and missing their mother for the first time in their life... and the fourth and final time for that matter (It also helps if you have their address, but I suppose that's my own fault). I have not had them with the orange zest and blossom water, so I would try them without it first. Also, I would recommend using honey. This recipe was just a little Ctrl+C followed by a swift Ctrl+V from some random place. Perhaps in the future I'll teach you about ANZAC (Australia and New Zealand Army Corps) and Anzac Day.

There are many other things you can do with the tasty Anzac dough. It's great as a cobbler topping, or even a tart base. Leftover cookies keep well in an air-tight container for a few days. Have fun experimenting with other zests or spice additions, anything that pairs nicely with oats and coconut will likely work here. For a more traditional Anzac cookie leave out the orange zest and orange blossom water.

1 cup flour (all-purpose or whole wheat pastry)
1 cup rolled oats
1/2 cup sugar
1/2 cup brown sugar
1 cup finely shredded non-sweetened coconut
scant 1/2 teaspoon fine sea salt

1/2 cup butter, cut into little cubes
2 tablespoons golden syrup or honey
zest of one medium orange

1 tablespoon boiling water
1/2 teaspoon baking soda
1 tablespoon orange blossom water

Preheat oven to 325F degrees. Combine the dry ingredients in a large bowl; flour, oats, sugars, and coconut. Mix well.

In a small saucepan over low heat combine the butter syrup (or honey), and orange zest. Stir until melted and remove from heat. In a small bowl whisk together the boiling water and baking soda. Stir it into the butter. Now pour the butter mixture over the big bowl of oats and stir. Add the orange blossom water and stir again. This is a dough I like to mix it with my hands to make sure the butter is evenly distributed and the dough is moist throughout. I baked this batch of cookies in a well-buttered, heart-shaped cast iron pan, but you can simply drop them by the tablespoonful onto parchment lined baking sheets. Make sure they aren't too flat or they will get crispy. Bake for about 12 minutes or until deeply golden.

Makes 18 - 24 medium cookies.

Editor's Girlfriend's Note-Written by the Editor: Breana does not approve of my stereotyping of women as bakers. And neither do I. In fact, I think all stereotyping is bad. Especially that of earring wearing persons... I bet they are really good bakers.