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Anzac Biscuits

Source of Recipe

Cooking Light


List of Ingredients

1 cup regular oats
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup shredded sweetened coconut
1/2 teaspoon baking soda
1/4 cup stick margarine -- melted
3 tablespoons water
2 tablespoons golden cane syrup (such as Lyle's)
OR 2 tablespoons light-colored corn syrup
Cooking spray



Recipe



Preheat oven to 325º.

Combine first 5 ingredients in a bowl; stir well. Add margarine, water, and syrup; stir well. Drop by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 325º for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from baking sheets. Place on wire racks; let cool completely.

Serving Size: 1 cookie

Description:
"Of Australian origin, these "biscuits" from Sandy Bennett of Waldport, Oregon.
Could possibly be the best Anzak Biscuits around.
The cane syrup imparts a chewy, slightly sticky texture that gives them a wonderful richness."
Yield: "2 dozen"


NOTES : We found these cookies were much better when made with golden cane syrup such as Lyle's. Cane syrup is thicker and sweeter than corn syrup and can be found in cans next to the jellies and syrups, or in stores specializing in Caribbean and Creole goods.