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Anzac Biscuits I (P)
Source: Sandy Bennett in "Cooking Light," April 1997, p.170
Serves: 24

1 cup regular oats
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup shredded sweetened coconut
1/2 teaspoon baking soda
1/4 cup stick margarine, melted
3 tablespoons water
2 tablespoons golden cane syrup (such as Lyle's)
2 tablespoons light-colored corn syrup
Cooking spray

Preheat oven to 325°F.

Combine first 5 ingredients in a bowl; stir well. Add margarine, water, and syrup; stir well.

Drop by level tablespoons, 2" apart, onto baking sheets coated with cooking spray. Bake at 325°F for 12 minutes or until almost set.

Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from baking sheets. Place on wire racks; let cool completely.

Cooking Light Notes: Of Australian origin, these "biscuits" from Sandy Bennett of Waldport, Oregon, could possibly be the best cookies we've ever made. The cane syrup imparts a chewy, slightly sticky texture that gives them a wonderful richness.

We found these cookies were much better when made with golden cane syrup. Cane syrup is thicker and sweeter than corn syrup and can be found in cans next to the jellies and syrups, or in stores specializing in Caribbean and Creole goods.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 106 Calories (kcal); 3g Total Fat; (24% calories from fat); 2g Protein; 19g Carbohydrate; 0mg Cholesterol; 54mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates