Mmmm. I found a recipe for Anzac cookies/biscuits in my Cookies by the Dozen book (ISBN 0-446-67027-8), and BOY-HOWDY, ARE THEY GOOD!!

I had to use dark corn syrup instead of the golden syrup, but I have Aussie graduate-student friends, and I'm gonna pump them for their supply! So easy, but the cooking method is a little strange. My favorite part -- NO MIXER TO CLEAN!!! YAY!

-- Angel -- is this close to authentic?

Stir together:
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/3 cup granulated sugar
pinch of salt
1/4 teaspoon baking soda

Melt and stir into the dry ingredients:

1/2 stick (4 tablespoons) unsalted butter

Combine the following and stir it into the mixture, until the dough forms a ball:

3 tablespoons golden syrup
1 teaspoon very hot water
1/2 teaspoon vanilla

Form the dough into 12 balls (heaping tablespoons) and place them 2 inches apart on a greased cookie sheet. Flatten the balls into little patties.

Bake these at 325 degrees on the top rack of the oven for 10 to 11 minutes. Cool 5 minutes in the pan on a wire rack. Completely cool on wire rack.


I thought the part about the top rack of the oven was a little strange, and potentially unnecessary, but BOY ARE THESE GOOD!!

Sharon