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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.