Anzac Bickies
Anzac biscuits were said to have first been made in the trenches of the First World War by or for Australian and New Zealand troops. They have few ingredients, a long shelf life and are loved by Australians all over the world.
Servings: 24 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 129 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 4 g |
| carb | 19 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 56 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit A | 4% |
| folate | 4% |
-
1 cup (250 mL) all-purpose flour
1 cup (250 mL) large-flake rolled oats
1 cup (250 mL) desiccated coconut
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) butter
3 tbsp (50 mL) Lyle's golden syrup
Preparation:
Line rimless baking sheet with parchment paper or grease; set aside.
In large bowl, whisk together flour, rolled oats, coconut and sugar; set aside.
In saucepan, heat together butter, syrup and 2 tbsp (25 mL) water over medium-low heat until butter melts; stir into dry ingredients.
Drop by rounded 1 tbsp (15 mL), 2 inches (5 cm) apart, onto prepared sheet. Bake in centre of 350°F (180°C) oven until light golden on bottom, about 15 minutes. Let cool on pan for 2 minutes; transfer to wire rack and let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)
In large bowl, whisk together flour, rolled oats, coconut and sugar; set aside.
In saucepan, heat together butter, syrup and 2 tbsp (25 mL) water over medium-low heat until butter melts; stir into dry ingredients.
Drop by rounded 1 tbsp (15 mL), 2 inches (5 cm) apart, onto prepared sheet. Bake in centre of 350°F (180°C) oven until light golden on bottom, about 15 minutes. Let cool on pan for 2 minutes; transfer to wire rack and let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)
Source
Canadian Living Magazine: September 2006
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