Anzac Biscuits (ATK)

Ingredients

3/4 cup flour

¾ cup sugar

1 cup unsweetened coconut

1 cup rolled oats

7 tablespoons butter

1 tablespoon golden syrup* (light corn syrup can be used in place of golden syrup)

1/2 teaspoon baking soda

2 tablespoons boiling water

Directions

INSTRUCTIONS: Mix flour, sugar, coconut, and oats together. Melt butter and golden syrup in medium pot. Dissolve baking soda in boiling water and add to butter and golden syrup. Remove from heat and add dry ingredients. Place spoonfuls on greased tray. Bake for 15 to 20 minutes at 350 degrees.

*Note: Light corn syrup can be used in place of golden syrup.

Notes

The Australian oat cookie recipe requested in the October/November 2005 issue sounds like ANZAC biscuits. I grew up in New Zealand, and these cookies were a staple in our home. They date back to WWl, when wives and mothers shipped them overseas to their loved ones. (ANZAC stands for Australian New Zealand Army Corps.) When my husband was deployed to Iraq, I made them

for him, as any good New Zealand wife would.