Like the British, New Zealanders call cookies “biscuits.” Anzac biscuits combine the best qualities of an oatcake and gingersnap. Tui Flower isn’t sure where the recipe comes from. It could be New Zealand. It could be Australia. The oats suggest a Scottish origin. But they were taken to heart by Antipodeans after World War I, when they were sent to soldiers in the Australian and New Zealand Army Corps, hence the name Anzac.
Heat the oven to 350 degrees. Lightly grease a baking sheet.
Melt the butter and golden syrup in a saucepan over low heat.
Combine the flour, sugar, coconut, oatmeal and ginger in a mixing bowl. Stir in the melted mixture. Dissolve the baking soda in the water, then stir it into the batter.
Roll the batter into 1 1/2-inch balls and place them on the baking sheet 2 inches apart. Flatten them with a fork dipped in flour.
Bake the biscuits until golden brown, 15 to 18 minutes. Cool on a wire rack before storing in an airtight jar.