ANZAC Biscuits (Cookies)

18 Apr

IMG_4075For the multicultural event that I mentioned in earlier posts like Homemade Girl’s Kapa Haka, I made ANZAC Biscuits as my food sample for New Zealand because ANZAC Day is next week on April 25th. I did research online to modify the recipe to American standards. I was lucky to find golden syrup at our local supermarket because we have a large Irish presence in our town but for most Americans you will have to use the substitution. I baked 266 cookies but somehow only 240 made it to the event. My family wouldn’t stop eating them.

ANZAC Biscuits (Cookies)

Ingredients:

  • 1 cup white flour
  • 1 cup oatmeal (not instant)
  • 1 cup brown sugar
  • ½ cup unsweetened shredded coconut
  • ½ cup butter
  • 2 TBSP golden syrup (You can substitute 1 TBSP light corn syrup & 1 TBSP molasses)
  • ½ TSP baking soda
  • 1 TBSP water

Directions:

  1. Sift flour into bowl.  Add the sugar, oatmeal, and coconut.
  2. Melt butter in a saucepan and then add the golden syrup and water.
  3. Stir baking soda into the liquid mixture.
  4. Add the liquid to the dry ingredients and mixture thoroughly.
  5. Place walnut-sized balls of mixture onto a greased cookie pan.
  6. Bake at 350° for 15-20 minutes.
  7. Biscuits will harden when cool.

Yields:  10 – 15 3-inch cookies or 20 – 30 1 ½-inch cookies

(Note:  I used a mini ice-cream scoop to help keep my cookies the same size.)

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