ANZAC Biscuits

ANZAC biscuits. The name is totally off-putting but to call them oatmeal cookies wouldn't be accurate either. These cookies are thusly named because house wives would mail these egg-less (and therefore good keeping) cookies to their spouses serving in the Australia and New Zealand Army Corps during World War I. (Being someone who loooves to bake for soldiers, I love this back story!) These cookies contain coconut which most people arent really a fan of. That might explain why these weren't successful both times I made them and brought them to hosts. So why am I posting it anyway? Because I LOVED these cookies. I thought the coconut was subtle and that these cookies tasted like oatmeal cookies I remember as a kid only better! So what if no one else is on the coconut bandwagon? These are easy cookies to whip up and are delicious. The little bit of golden syrup adds a subtle but present caramelly, buttery goodness. It took me two times to get the cookie right. The first time I made them using rolled oats, my batter was too wet and my cookies spread like crazy. I suspected that it was because my rolled oats weren't absorbing moisture properly so I made them again using quick oats and just as I thought, perfect batter and cookies. I used Martha's recipe but added a bit more than a pinch of salt to the recipe. If you feel like it, add some chocolate chips to the dough. It won't be traditional, but it will still be delicious. Shabbat shalom!

ANZAC Biscuits
adapted from Martha Stewart's Cookies

2 cups flour
1 3/4 cups quick cooking oats
1 1/2 cups sugar
1 cup unsweetened shredded coconut
1/4-1/2 tsp salt
3/4 cup butter or margarine
2 tbsp golden syrup
3/4 tsp baking soda
6 tbsp boiling water

Preheat the oven to 350. Line two baking sheets with parchment and set aside.

Place the flour, oats, sugar, coconut and salt in a large bowl.

Whisk to combine.

Place the margarine and syrup into a saucepan.

Heat until melted. Dissolve the baking soda in the water and pour into the syrup mixture. Stir to combine.

Pour over the dry ingredients

and stir to thoroughly blend.

Scoop cookies and place on prepared baking sheets. Flatten cookies with the heel of your hand.

Bake until cookies are golden brown and set looking, about ten-fifteen minutes, depending on your oven. Transfer to wire racks to cool. Store in an airtight container.