Wednesday, September 7, 2016

982. Anzac Cookies

I was given this recipe by an Australian very proud of the biscuit's roots. ANZAC is actually an acronym for Australia and New Zealand Army Corps, and this cookie was what wives made for their deployed husbands back in World War I because they would not spoil for a long time and keep well.
The ingredient list manages to avoid eggs, and the resulting cookie is meant to be dry and brittle-ish. Rolled oats are ideal, but difficult to find in these parts, so I just used the ol' quaker oats we have available. Stored in an air-tight container, these cookies last for weeks unless they are eaten first of course.


1 cup flour
1 cup oats
1 cup dessicated coconut
3/4 cup brown sugar
3/4 cup butter
2 Tbsp water
1 Tbsp golden syrup
1/2 tsp baking soda


Lightly whisk together the flour, oats, coconut, and brown sugar to evenly distribute; set aside.
In a saucepan, heat together the butter, water, and golden syrup until just starting to boil.
Remove from heat and stir in the baking soda (it will foam up).
Then stir in the dry ingredients and mix well.
Roll into balls, put on a baking tray and press lightly with a fork.
Bake in a preheated 350F oven for 18-20 minutes, until the bottoms are just brown.
Let cool completely and store in an air-tight container.
Lasts for weeks.

صحة و عافية

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