An anzac biscuit is an Australian cookie ("biscuits" down under)and is sure to be a hit.
1 cup regular oats
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup shredded sweetened coconut
1/2 teaspoon baking soda
3 tablespoons water
1/4 cup butter, melted
2 tablespoons golden cane syrup (such as Lyle's) or light-colored corn syrup
How to Make It
Preheat oven to 325°.
Combine first 5 ingredients in a bowl. Add water, margarine, and syrup; stir well. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 325° for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove from pans; cool completely on wire racks.
Note: We found these cookies were much better when made with golden cane syrup. Cane syrup is thicker and sweeter than corn syrup and can be foud in supermarkets, in cans, next to the jellies and syrups or in stores specializing in Caribbean and Creole cookery.
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