Anzac Biscuits

Yesterday we gave our presentation about our adventure in Australia to our friends (old and new) at Sunnyside in Harrisonburg. We provided some Australian recipes for the kitchen so we'd have some further inspiration fo the audience. The big hit was the Anzac Biscuits. So many people asked for the recipe, I'm posting it here for all to enjoy.



Unlike the typical Anzac biscuit in Australian stores that is hard and crunchy (since they were originally shipped from Australia to the middle east or Europe during WWI), this produces a chewy cookie that is very tasty and easier to eat. Nowadays, this biscuit from Australia and New Zealand is most closely associated with the joint public holiday (ANZAC - Australia and New Zealand Army Corp - Day) to commemorate the Gallipoli landings during WWI.

This recipe is from allrecipes and contributed there by Sharon McAllister.

Anzac Biscuits

Ingredients

• 1 cup quick cooking oats
• 3/4 cup flaked coconut
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 cup white sugar
• 1/2 cup butter
• 1 tablespoon golden syrup
• 2 tablespoons boiling water

Directions

1. Mix oats, flour, sugar and coconut together.
2. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
3. Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
4. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

Makes 12 servings

Nutrition Facts

Per Serving: 222 calories; 9.5 g fat; 32.9 g carbohydrates; 2.2 g protein; 20 mg cholesterol; 174 mg sodium.