Yield: 18 cookies of 1 Tbsp each
Source: The PWMU Centenary Cookbook
Baking time: 15 min
Baking temp: 325°F (160°C)
1 C rolled oats
1 C white flour
3/4 C desiccated coconut
3/4 C sugar
1/2 tsp baking soda
2 Tbsp boiling water
1/2 C butter, melted
2 Tbsp golden syrup
- Preheat oven to 325°F.
- Combine oats, flour, coconut and sugar in large bowl.
- In Pyrex cup, melt butter in microwave then stir in golden syrup.
- Microwave water (in small cup) then stir in baking soda.
- Add water solution to butter and stir.
- Add butter mixture to dry ingredients and mix well.
- Place small rolled balls on prepared baking ray.
- Bake 15 min or until golden brown.
- Let cool on tray 2-5 minutes before removing to rack.
Tip: Prepare your baking trays with a silicone mat, with parchment paper, or grease with butter.
Tip: For a flavor a little less oaty, add 1 tsp of vanilla extract to wet mixture.
Tip: Golden syrup is a sugar cane syrup. Substitute agave syrup, light colored honey, etc.
Note: This traditional recipe is from Australia and New Zealand. These biscuits were sent to soldiers fighting overseas hence the name Anzac (Australia New Zealand Army Corps). Including no eggs, which were rationed during war, they have a long shelf life.