Anzac Biscuits
This cookie was popularized by WWI care packages to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without eggs, and they kept well on the overseas voyage to Europe. The dough is very crumbly, but a small ice-cream scoop will enable you to form the biscuits quickly and in a uniform size and shape.
Ingredients
2 cups all-purpose flour
2 cups rolled oats
2 cups sugar
1 cup desiccated coconut
1 cup (2 sticks) unsalted butter
2 tablespoons Lyles Golden Syrup
3/4 teaspoon baking soda
1/4 cup boiling water
Directions
1. Preheat the oven to 350*F. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
2. In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
3. Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
4. Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool. Makes about 3 dozen
Source: www.marthastewart.com
Photo: Todd Atkinson
Ingredients2 cups all-purpose flour
2 cups rolled oats
2 cups sugar
1 cup desiccated coconut
1 cup (2 sticks) unsalted butter
2 tablespoons Lyles Golden Syrup
3/4 teaspoon baking soda
1/4 cup boiling water
Directions
1. Preheat the oven to 350*F. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
2. In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
3. Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
4. Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool. Makes about 3 dozen
Source: www.marthastewart.com
Photo: Todd Atkinson
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