Anzac Biscuits
Source of Recipe
King Arthur Flour
List of Ingredients
1 cup thick oat flakes (old-fashioned oats)
1 cup King Arthur Unbleached All-Purpose Flour
1 cup white or light brown sugar, lightly packed
3/4 cup shredded coconut, unsweetened*
4 ounces (1/2 cup, 1 stick) butter
2 tablespoons golden syrup**
1 1/2 teaspoons baking soda
2 tablespoons hot water
Recipe
If you can't find unsweetened coconut, reduce the amount of sugar in the recipe to 3/4 cup.
**Australian golden syrup has a rich caramel flavor with a hint of burnt sugar. An English variety, Lyle's Golden Syrup, is somewhat more like corn syrup in taste and quite a bit lighter in color. If you don't have either and don't want to purchase them (though we highly recommend it), try a dark table syrup that has a high percentage of cane sugar in the syrup.
Preheat the oven to 350°F. In a large bowl mix together the oats, flour, sugar and coconut. Place the butter and syrup in a pan and heat until the butter is melted and the syrup is bubbling.
Combine the baking soda and water and stir into the butter mixture. The mixture will foam up as you stir it. Stir this into the dry ingredients and mix until the ingredients are well combined.
Place heaping teaspoonfuls onto a lightly greased or parchment-covered baking sheet, allowing room for spreading. Bake for 15 to 20 minutes. The cookies should be a rich, golden brown in color and become crunchy as they cool. Yield: 18 large or 24 small cookies.
Note: For a change, I like to add a handful of chopped dried apricots and/or crystallized ginger.
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