(Australian, New Zealand oatmeal and coconut cookies)
These days ANZAC biscuits are enjoyed on ANZAC Day (April 25) to remember the sacrifices of the men in WWI. They also make a great food for hikers and campers.
Makes about 2 dozen
- Rolled oats -- 1 cup
- Flour -- 1 cup
- Shredded coconut -- 1 cup
- Sugar -- 1 cup
- Butter -- 8 tablespoons
- Golden syrup or corn syrup -- 2 tablespoons
- Water -- 2 tablespoons
- Baking soda -- 1 teaspoon
- Preheat oven to 375°F. Add the oats, flour, coconut and sugar to a large bowl and mix together.
- Add the butter, golden or corn syrup and water to small saucepan. Set over a low flame and heat until the butter is completely melted, whisking all the ingredients together. Remove from heat and stir in the baking soda.
- Pour the butter mixture into the dry ingredients and use a spatula or fork to mix the ingredients together.
- Drop tablespoonfuls of the batter onto a greased baking pan, leaving room for them spread out a bit. Bake for anywhere from 12 to 18 minutes. The shorter time will yield chewy biscuits. Baked for the longer time, the biscuits become more crispy.