Today’s treat is the delicious anzac biscuit, an eggless coconut and oat cookie.
Here’s the recipe, from All Down Under:
|125||grams (½ cup)||butter|
|1||tablespoon||golden syrup (corn or cane syrup)|
|1||teaspoon||carbonate of soda (baking soda)|
|150||grams (1cup)||flour, plain (flour, all-purpose)|
|85||grams (1cup)||coconut, desiccated|
|220||grams (1cup)||sugar, caster (sugar, granulated)|
|85||grams (1cup)||rolled oats|
|1.||Preheat oven to 160°C (325° F)|
|2.||Combine butter and golden syrup in a saucepan and stir over a low heat until butter melts.|
|3.||Dissolve the carbonate of soda into the boiling water and add to the butter mixture.|
|4.||Sift the flour and add the sugar, coconut, and rolled oats.|
|5.||Stir the butter mixture into the dry ingredients until it forms a stiff dough.|
|6.||Drop small lumps of dough onto a lightly greased baking pan. Press down on each with a fork. Make sure you leave room between the biscuits for them to expand.|
|7.||Bake until golden brown, about 18 – 20 minutes.
Remove the pan from the oven and let the biscuits rest for a minute or two. Then carefully remove the biscuits to wire racks for cooling.
Store in an airtight container. Makes about 36 biscuits.
Our notes – first of all, it made nowhere near 36 cookies, though maybe they just intended for them to be much smaller. But the dough came together quickly and easily, and the final product was delicious!