The Starbucks Summer of Pleasure cookbook (click here) has a recipe for the Anzac Cookie. I have not made the cookie yet, but have been searching for the recipe as well and just found it today.

ANZAC COOKIE

1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup quick-cooking rolled oats
1 cup shredded coconut
3/4 cup firmly packed brown sugar
1/2 cup sunflower seeds
1/2 cup coarsely chopped golden raisns
1/2 cup unsalted butter at room temperature
2 tablespoons of water
6 oz semisweet chocolate (optional)

Preheat the oven to 350 degrees F. Cover a baking sheet with aluminum foil.

In a large bowl, sift together the flour, baking soda and salt. Add the oats, coconut, brown sugar, sunflower seeds and raisins; stir until combined. Using your finger tips, work the butter in until crumbly. Add the water and stir until a cohesive mass forms.

On a floured work surface, using floured fingers, pat dough into a rectangle 1/2-inch thick. Using a cookie cutter 2-inches in diameter, cut out rounds. Place 1-inch apart on the prepared baking sheet. Gather up the dough scraps and pat out again 1/2-inch thick and cut out more cookies.

Bake until golden brown, about 15 minutes. Transfer to racks to cool completely.

If desired, melt the chocolate and dip the cookie in the chocolate. place on a sheet of waxed paper and let stand until the chocolate is firm, about 3 hours.

To store, layer between sheets of waxed paper in an airtight container.

Makes 24 cookies.