ANZAC Biscuits

(This is reposted from last year and again, I'm a day late!)

Belated Happy Australia Day!  Yesterday I made ANZAC Biscuits, named after the Australian and New Zealand Army Corp who were given them went sent to fight in World War I. 

A former Australian-Kitchissippi resident (Kathy) - who used to live on Fraser Avenue and who Chaired the Broadview School Council before returning with her family to the land downunder gave me the recipe over a playdate a few years back. 

The coincidence is that - although I didn't know it at the time - yesterday was Australia Day.  So in case you ever feel the need to be adequately prepared for Australia's national holiday, or for ANZAC Day (their April 25th equivalent of our Remembrance Day), I'll share the recipe.

The cookies are yummy, my kids enjoy them. and they're easy to make.  The only caveat - they aren't low fat or low sugar - and rightly so since they were intended to be the source of lots of calories and lots of energy.  They do have a long shelf life - important when sending overseas - and do not include eggs, as poultry was scarce in wartime.

Ingredients:

1 cup rolled outs
3/4 cup dessicated coconut (unsweetened)
1 cup flour
1 1/2 teaspoons bicarbonate of soda (ie. baking soda)
2 tablespoons boiling water
1 cup sugar (they are quite sweet so you could probably reduce)
125 g of butter (1/2 a cup)
1 tablespoon Lyle's Golden Syrup (dating back to 1881, this is a British import http://www.lylesgoldensyrup.com/ and apparently something of an icon; you can find it at the larger grocery stores; other syrups may work equally well)

Directions

Combine oats, coconut, flour and sugar. Melt butter and add golden syrup.  Mix  baking soda with boiling water and add to butter mixture.  Stir into dry ingreients.  If dough is too dry add another tablespoon or so of hot water until it holds together.

Spoon or roll into balls and place on greaced or lined trays, with room for spreading. 

Bake in a slow oven (150 C or 300 F) for 20 minutes.  Let cool on the baking sheet for a little bit until they harden enough to move to a cooling rack.

The recipe makes between 20 and 36 depending on the size of the cookie!  Consider your audience.