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Anzac biscuits

Anzac biscuits
Ricardo DeAratanha / Los Angeles Times

Durable and dessert are not words that go together naturally. Usually ephemeral is the ideal when it comes to sweetness and light. But this time of year, when you can indulge in the most fleeting pleasure with any old ice ... Read more

Total time: 40 minutes | Makes about 24 cookies
  • 1 cup flour
  • 1 cup shredded unsweetened coconut
  • 1 cup old-fashioned oatmeal
  • 3/4 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 2 tablespoons golden syrup
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon baking soda

Step 1Heat the oven to 325 degrees. Lightly butter 2 baking sheets and set aside.

Step 2Combine the flour, coconut, oatmeal, brown sugar and salt in a large mixing bowl and blend well.

Step 3Combine the syrup and butter in a small saucepan over a medium flame and heat until the butter melts. Dissolve the baking soda in one-fourth cup boiling water and stir into the syrup mixture. Make a well in the center of the dry ingredients and pour the liquids in. Stir until well mixed.

Step 4Drop the dough by tablespoonfuls onto the baking sheets, leaving about 3 inches between them. Flatten slightly. Bake until just set, 15 minutes. Using a spatula, immediately transfer the cookies to wire racks to cool.

Note: Golden syrup is available at British import stores, health food stores and well-stocked markets. Unsweetened shredded coconut is available at health food stores.


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