Diana's Desserts - www.dianasdesserts.com

ANZAC Biscuits (Cookies)

Servings: 36
ANZAC stands for Australian and New Zealand Army Corp.

These cookies are believed to have originated during the First World War when Australian woman on the "home front" created a treat that could withlast the long journey to their loved ones at war. Nowdays they are a bit of an aussie icon enjoyed particularly on ANZAC day in Australia (April 25th).
The American tablespoon is slightly smaller than the Australian tablespoon (20mls), so be generous with your Golden Syrup and Water.

1 1/4 cups plain flour (all-purpose flour)
3/4 cup granulated or caster sugar
3/4 cup desiccated (shredded or flaked) coconut
1 cup rolled oats
125 grams (1 stick plus 1 tablespoon/9 oz/1/2 cup plus 1 tablespoon) butter
2 tablespoons golden syrup or dark corn syrup
2 teaspoons bicarb of soda (baking soda)
1 teaspoon ground ginger (optional)
2 tablespoons boiling water

Preheat oven to 180°C (350°F).

Place flour, coconut, ginger, sugar and oats in a bowl. Mix well.

Place butter and golden syrup in a saucepan over medium heat and melt. Place bicarbonate of soda (baking soda) in a small bowl and add water. Stir to combine. Add bicarbonate mixture to saucepan and stir. The butter mixture should froth up. Pour the butter mixture over oat mixture and stir all ingredients together.

Roll teaspoons of biscuit mixture into balls and place on a greased and lined baking tray, leaving room for spreading. Flatten each ball gently with a fork.

Bake biscuits in preheated oven for 15-20 minutes, or until biscuits are golden brown at the edges. Allow to cool slightly on trays before transferring to a wire rack.

Makes 36 servings.

Source: Australia
Submitted By: Kathleen
Date: December 17, 2004