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Title: Anzac Biscuits
Categories: Cookie Dessert
Yield: 24 Servings
| 1 | c | All purpose flour |
| 3/4 | c | Coconut, shredded, unsweetnd |
| 1/2 | ts | Baking powder, double acting |
| 2 | tb | Lyle's Golden Syrup * |
| 1 | c | Rolled oats |
| 3/4 | c | Sugar |
| Stick + 2 tb butter, unsalt |
* available at specialty food shops and many supermarkets [Editor's Note: this may just be corn syrup, like Karo's] In a large bowl, stir together the flour, oats, coconut, sugar, and baking powder. In a small saucepan, combine the butter and syrup and cook the mixture over moderately low heat, stirring, until the butter is melted. Pour the butter mixture into the flour mixture and combine the batter well. Drop heaping tablespoons of the batter 2 inches apart onto a buttered baking sheet and flatten them slightly with the back of a fork dipped in water. Bake the cookies in the middle of a preheated 300F degree oven for 15 minutes, or until they are golden. Let the cookies cool slightly on the baking sheet, transfer them with a spatula to a rack and let them cool completely. *************************************************************** These biscuits were named after the Australia and New Zealand Army Corps, the gallant young soldiers who fought in the bitter Gallipoli campaign in 1915. ANZAC Day, April 25, is a national holiday in Australia, dedicated to the memory of these and all other veterans.
Original Poster Not Shown on File
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