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Author Notes: Anzac- the New Zealand and Australian’s national cookie; cookies that wives made for their dear husbands going to war. Fortunately, I’m just making it for my own gluttonous pleasure, eating it all before my other half comes home. My good friend/consultant from New Zealand gave me this wonderful recipe months ago. Extremely easy to make; in a matter of 10 minutes, these cookies were in the oven and the whole house smelled like oats and butter. The crunch and oats reminded me of BA’s Quaker’s oatmeal cookies; I’m tempted to throw in some raisins into the dough, though I can already imagine Glenn shaking his fist and defending the authenticity of his country’s cookie. —FrancesRenHuang
Makes 40+ walnut-size cookies (or 20 normal-size cookies)
- 1/2 cup whole wheat pastry flour
- 1/3 cup caster cane sugar
- 2/3 cup cups dried coconut (shredded are fine)
- 3/4 cup rolled oats
- 1/4 cup butter
- 1 tablespoon syrup (or honey)
- 1/2 teaspoon baking soda
- 2 tablespoons boiling water
- Preheat oven to 350F.
- Mix together flour, sugar, coconut and rolled oats; set aside.
- Melt butter and golden syrup; dissolve baking soda in the boiling water and add to the butter-syrup mix; stir butter mixture into the dry ingredients, mix well until wet and crumbly.
- Pinch the dough into walnut-size balls and place it onto the greased baking sheet; using the thumb to press onto the ball, flatten it a bit.
- Bake for 6~10 minutes, or until golden brown.
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.