Description
Anzac biscuits are now baked commercially. They are a popular snack, a food of last resort for hikers and a very meaningful fund-raising item for veterans organizations and other military related events.
Ingredients
1 c coconut (shredded coconut)
1 c oats (rolled oats)
1 c flour (all purpose wheat flour)
1 c sugar
1 t baking soda
1 pn salt
1⁄2 c butter (or margarine)
2 t molasses (substitute with dark treacle)
2 T water
Instructions
- Preheat the oven to 350° F (175° C). Spray a baking sheet with vegetable cooking spray, or rub with butter or margarine. This will prevent the cookies from sticking to the sheet.
- Place coconut, rolled oats, flour, sugar, baking soda, and salt in a large mixing bowl. Mix well.
- Melt butter or margarine in a small saucepan over low heat; stir in molasses and water once melted. Pour the liquid mixture into the flour mixture and blend well.
- Drop teaspoonfuls of dough onto the baking sheet, about 2 inches (5 cm) apart, so the cookies have room to expand. Flatten each blob of dough with a fork.
- Bake 12-15 minutes, until the biscuits are golden brown. Transfer the biscuits to a rack and let them cool for at least 10 minutes.
Notes
You will also need vegetable cooking spray, butter, or margarine to grease the baking sheet.
Use a wooden spoon to mix the ingredients and a spatula to transfer the biscuits to the cooling rack.
16 biscuit