HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

ANZAC Biscuits

Makes about 45 cookies

 

ANZAC is an acronym for Australia and New Zealand Army Corps and these cookies (or; as the British call them, "biscuits") were made during the Second World War by everyone Down Under to send to soldiers at the front. My friend Melbourne food stylist Maureen McKeon, who gave me the recipe, wrote that she remembers helping her Irish grandmother pack large tins of the cookies.

 

1 cup rolled oats (regular oatmeal)
3/4 cup firmly packed shredded sweetened coconut
1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter
1 cup sugar
2 tablespoons honey or Lyle's Golden Syrup
2 tablespoons hot water
1-1/2 teaspoons baking soda
2 or 3 cookie sheets or jelly roll pans
   covered with parchment or foil

 

1. Set the racks in the upper and lower thirds of the oven and preheat to 325 degrees.

2. In a large bowl, combine the oatmeal, coconut, and flour; stir well to mix.

3. In a medium saucepan over low heat, melt the butter. Still over low heat, stir in the sugar and the honey. Cook until the mixture is beginning to simmer, stirring occasionally until the sugar melts.

4. Combine the water and baking soda in a little bowl, then off the heat stir into the simmered mixture—be careful, it will bubble up. Just keep on stirring and the foam will abate.

5. Stir the warm liquid into the oatmeal and flour mixture to make an evenly moistened batter.

6. Drop teaspoonfuls of the batter 2 or 3 inches apart on the prepared pans.

7. Bake the cookies for 12 to 15 minutes, or until they spread and color evenly.

8. Slide the papers off the pans onto racks.

9. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

 

Buy the Book!

 

Cookies Unlimited
By Nick Malgieri
HarperCollins, October 2000
Hardcover, $35.00
Color photographs throughout
ISBN: 0-06-019285-2
Recipe reprinted by permission.

 

Cookies Unlimited

Recipes

 

Cookbook Profile Archive

 
Kitchen Gypsy

 

This page created November 2000


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.