|Anzac Biscuits||Contributed by Kelly
Recipe By: Cooking Light Magazine 3-96
|1 cup oats, rolled (raw)|
|1 cup all-purpose flour|
|1 cup brown sugar -- packed|
|1/2 cup coconut -- shredded|
|1/2 teaspoon baking soda|
|1/4 cup margarine -- melted|
|3 tablespoons water|
|2 tablespoons cane syrup|
Preheat oven to 325. Combine first 5 ingredients in a bowl; stir well.
Add margarine, water and syrup; stir well. Drop by level tablespoons, 2
inches apart, onto baking sheets coated with cooking spray. Bake at 325 for 12
minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until
firm. Remove from baking sheets.
Place on wire racks; let cool completely. Yields 2 dozen.
NOTES : These cookies are much better when made with golden cane syrup like
Lyle's), although light-colored corn syrup may be used. Cane syrup is thicker
and sweeter than corn syrup. It can be found in cans next to the
jellies and syrups, or in stores specializing in Caribbean and Creole foods.Be sure the coconut is sweetened.