Anzac Biscuits

Originally published January, 2009
Recipe excerpted from Around The World Cookbook by Abigail Johnson Dodge copyright 2008 DK Publishing

• 1 ¼ cups all-purpose flour
• 1 cup old-fashioned oatmeal
• ¾ cup firmly packed light brown sugar
• ½ cup shredded coconut
• ⅓ cup chopped macadamia nuts
• 1½ tsp baking powder
• 6 tbsp butter, melted
• 2 tbsp cane sugar syrup or light corn syrup
• 1 tsp vanilla extract

1. Arrange the oven rack in the middle of the oven. Heat the oven to 350°F (180°C). Line two cookie sheets with parchment paper.
2. In a large bowl, stir together the flour, oatmeal, brown sugar, coconut, nuts and baking powder.
3. In a small bowl, stir together the melted butter, syrup, 2 tbsp warm water and vanilla. Pour the liquid mixture over the flour mixture. Using a rubber spatula, stir until well blended.
4. Using your hands or a mini ice-cream scoop, shape the dough into 1¼-inch balls. Arrange the dough balls about 2 inches apart on the prepared cookie sheets. Press down on each ball to flatten slightly.
5. Bake one sheet at a time, until the cookies are golden brown, about 13 minutes. Using potholders, move the cookie sheet to the cooling rack to cool completely.