ANZAC Tiles

1 cup all-purpose flour
1¼ cups old-fashioned rolled oats
1 cup sweetened flaked coconut
1 tsp finely grated lemon zest
1 tsp baking soda
⅛ tsp salt
10 tbsp (1¼ sticks) unsalted butter, cut into tablespoons
3 tbsp Lyle’s Golden Syrup or dark corn syrup
¾ cup granulated sugar
2 tsp vanilla extract

Position a rack in the upper third of the oven and preheat the oven to 325°F. Lightly grease two baking sheets.

In a medium bowl, stir together the flour, oats, coconut, lemon zest, baking soda and salt; set aside.

In a small saucepan, combine the butter, syrup and sugar and cook over medium-high heat, stirring constantly, until the butter is melted and the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.

Stir the vanilla extract into the butter mixture, then stir the mixture into the dry ingredients just until combined.

Form the dough into 1-inch balls and arrange them 3 inches apart on the prepared baking sheets. Moisten your palm to prevent sticking, and flatten each ball into a 1½-inch round. Bake the cookies, one sheet at a time, for 12 to 14 minutes, just until they are lightly browned all over. Transfer the cookies to a wire rack and cool completely. Makes about 36 cookies.

Store: In an airtight container at room temperature for up to a week.

Source: The Good Cookie by Tish Boyle, 2002.