Friday, April 23, 2010
Anzac biscuits are a thing of pride in Australia and they are sticklers for authentic recipes. I have no idea if this is authentic or not, as I found the recipe from another blogger. Her recipe was close to a couple of other recipes that I came across, so I figured these would be good. I imagine the authentic recipe uses Golden Syrup rather than honey, but I used honey since I couldn’t find my container of Golden Syrup. These things happen when you clean out and rearrange the kitchen!
These are super fast to make, and I think from start to finish the cookies maybe only took 40 minutes. I took regular coconut and put it in the food processor to grind it. (Make sure you measure after grinding.) These have a very soft texture and the honey oat flavor is wonderful. They are just a touch oily, so perhaps you could cut back on the butter. The butter tastes so good though! These are quite addictive, so I’m glad that they are going to work and there won’t be too many around the house to devour!
1 cup flour
1 cup sugar
1 cup rolled oats
1 cup ground coconut
8 tablespoons unsalted butter
1 tablespoon honey
1/2 teaspoon sea salt
2 tablespoons boiling water
1 teaspoon baking soda
Preheat oven to 350 degrees. Line baking sheets with silicone baking mats.
In a large bowl, combine the flour, sugar, oats and coconut. Set aside. In a small saucepan or microwaveable bowl, melt the butter and honey. Add in the salt, water and baking soda. The mixture will fizz a bit when the baking soda is added. Pour the melted butter mixture over the dry ingredients and stir to combine.
Form into teaspoon-sized balls and place on the lined baking sheets about an inch apart. Bake for 8-12 minutes or until golden. Let cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool further.
Recipe from http://spachethespatula.blogspot.com/2010/04/anzac-biscuits.html