Morning Tea and the Anzac Biscuit

Sometimes Ross and I are totally on the same page. We both zeroed in pretty quick on the Anzac biscuit.

I love a recipe that has a good story with it, and although this cookie in now associated with the somber ANZAC Day, the cookie has quite a history.

The recipe I used is a little different than Ross', but the end result is a crisp cookie that will last in the pantry for quite some time.

Great for morning tea, afternoon tea, and when those unexpected guests arrive.

A great dunking cookie!


Anzac Biscuits

1 cup flour
1 cup rolled oats
1 cup brown sugar
1/2 cup unsweetened coconut
125g butter
2 Tbsp golden syrup
1 Tbsp water
1/2 tsp baking soda

Preheat oven to 350F.

Melt the butter in a saucepan and add the golden syrup and the water. Stir in the baking soda.

Meanwhile, add the flour, sugar, rolled oats, and coconut to a bowl and mix well.

Add the melted butter mixture to the dry ingredients and mix thoroughly.

Place walnut sized balls of biscuit mixture on a greased cookie sheet and slightly press down with the back of a fork.

Bake 12 to 15 minutes.

Biscuits will harden as they cool.

Although not on the dieters healthy food list...everything in moderation. I calculated the Weight Watcher points and each cookie from this batch has 2 1/2 points.