M is out of cookies!
He informed me the other day that he had depleted his frozen back stock and asked that I make his now current favorite Almond Spice Wafers. Even though I prefer to try something new, I went ahead and made them. There, happy?
I then starting looking around for something new to make as well and came across this recipe for ANZAC biscuits. The name caught my eye and, after further research, I discovered that these biscuits / cookies were sent to soldiers of the Australian and New Zealand Army Corps (ANZAC) during World War I. The ingredients did not spoil during transit and therefore the biscuits could withstand long transit times.
So, now M’s cookie jar is full, for another week anyway.
1 cup all-purpose flour
I cup sugar
1 cup rolled oats
1 cup desiccated coconut
4 oz butter
2 tablespoons boiling water
1 tablespoon golden syrup
1 teaspoon baking soda
1. Preheat oven to 375 degrees F.
2. Line baking sheet with parchment paper.
3. In a large bowl, combine all the dry ingredients.
4. In a small saucepan over medium heat, combine the butter and golden syrup until the butter has melted.
5. In a small bowl, combine the boiling water and baking soda.
6. Add the baking soda and water mixture with the melted butter and golden syrup.
7. Combine all ingredients in a large bowl. Mix thoroughly.
8. Dollop teaspoonfuls of the biscuit mixture onto the baking sheet, leaving approximately two inches between each cookie. The biscuits WILL spread during baking.
9. Bake for 12 minutes, or until golden brown.
10. Remove from oven. Allow the Anzac biscuits to cool on the baking sheet for a few minutes before removing to a cooling rack.