TheMcWoods

Tonight was cold, Lee was going to be late home from work, and I didn't feel like doing any exercise as I was still sore from my soccer game yesterday. All I could think of was cookies. We had no treats or goodies in the house and I had such a hankering for something to have along with my cup of tea.

I figured I was out of luck as we had no eggs in the house but then I remembered these tasty ANZAC buiscuits, which require no eggs.



I also happened to have a bag of coconut just sitting in the pantry so this recipe was perfect. They are really easy to make and honey can be substituted for the Golden syrup.

Ingredients

• 85g porridge oats
• 85g desiccated coconut
• 100g plain (all-purpose) flour
• 100g caster sugar (I just used normal granulated sugar)
  
• 100g butter , plus extra butter for greasing
• 1 tbsp golden syrup
• 1 tsp bicarbonate of soda

Method

1. Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
2. Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
3. Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

I finally have come around to using weight measurements instead of cups when baking. It actually is a lot easier just to dump all of ingredients onto my Typhoon scale.