1 week ago
Tuesday, July 13, 2010
Even though these are cookies, the name Anzac Biscuits is protected by the Australian government in respect for those soldiers fighting in WW1. Their mothers, wives, grandmas, etc. would make these biscuits to send to them.
1 cup flour
1 tsp baking soda or bicarbonate of soda (it’s the same)
A pinch of salt
1 cup oats
1 cup toasted coconut
1/3 cup agave* syrup
½ tsp Madagascar Pure Ground vanilla (or 1 tsp pure vanilla extract)
7 tbs butter
Preheat the oven at 350 F.
In a small pot, put agave and butter and cook on medium heat until butter is melted. If you use vanilla extract, you can add it in this step too.
In a medium bowl, mix flour, baking soda, oats, toasted coconut, salt, and ground vanilla.
Add the agave mixture to the dry ingredients and mix only until all of the ingredients are incorporated.
Spoon the dough with a tablespoon into baking sheets with wax paper, then spray the wax paper with non-stick oil. This is the easiest way I’ve found to remove them after baking.
Bake for 8 minutes, remove from the oven, and let them cool for about 5 minutes before you put them in cooling racks.
* The original recipe calls for Golden Syrup; however, I’ve substituted it for agave for its high fructose content. This makes possible for people with dietary needs to enjoy them if they are not gluten intolerant.