Gingerzacs

• 1 cup rolled oats
• 1 cup desiccated coconut
• 1 cup golden caster sugar
• 3/4 cup plain flour
• 3/4 cup chopped walnuts
• 115 grams butter
• 2 Tbsp’s Hakanoa Ginger Syrup
• 1 tsp baking soda
• 2 Tbsp’s boiling water

1. Space 2 racks evenly apart in the oven but steering clear of the top and bottom.
2. Pre-heat the oven to 150c with the fan on if you have it, and line two baking trays with baking paper.
3. Mix the following dry ingredients together in a large bowl; 1 cup rolled oats, 1 cup desiccated coconut, 1 cup golden caster sugar, 3/4 cup plain flour, 3/4 cup chopped walnuts
4. Heat together in saucepan; 115 grams butter, 2 Tbsp’s Hakanoa Ginger Syrup until melted and starting ti bubble.
5. Dissolve together in a cup; 1 tsp baking soda, 2 Tbsp’s boiling water
6. Stir the soda/water mix into the melted butter & syrup, then pour the foamy liquid over the dry ingredients. Mix well.
7. Put 12 spoonfuls of dough evenly spaced on each baking tray, and pop them in the oven.
8. After 10 – 12 minutes, open the oven and swap the 2 trays over. After about another 5 minutes the cookies should’ve spread out and gone a lovely deep gold colour. When the edges start to look brown they’re done.
9. Let them cool for a few minutes before transferring to a rack to cool completely.
10. They’ll stay nice and crisp in an airtight tin for days – if they last that long 😉

*note, this is an adaptation that began with the classic Anzac recipe in Alexa Johnston’s “Ladies, A Plate” . A splendid source of perfect recipes and my constant baking inspiration.