(or, Science Experiment Cookies)
Makes about 45 cookies
ANZAC stands for Australia New Zealand Army Corps. Families Down Under used to bake these and send them to soldiers at the front, during the 2nd World War. They last a long time, stored in an air-tight container.
• Large mixing bowl
• Medium saucepan
• Measuring cups & measuring spoons
• Wooden stirring spoon
• 3 cookie sheets, lined with parchment paper
• Dessert spoons, fork, butter knife
• Wire racks for cooling cookies
• 1 cup rolled oats
• ¾ cup fine unsweetened coconut
• 1 cup all-purpose flour
• ½ cup unsalted butter
• 1 cup sugar
• 2 Tbs honey or corn syrup or Lyle’s Golden Syrup
• 2 Tbs hot water
• 1 ½ tsp baking soda
1. Set racks in the upper and lower thirds of the oven and preheat to 325° F.
2. In a large bowl, combine rolled oats, coconut, and flour. Stir with a fork until well blended.
3. In a medium saucepan over low heat, melt the butter. Stir in the sugar and honey. Cook until the mixture begins to simmer, stirring occasionally until the sugar melts.
4. Combine the hot water and baking soda in a measuring cup, remove saucepan from heat, and add water-baking soda mixture to the butter-honey-sugar mixture. Be careful, it will bubble up (this is the science experiment part). Just keep stirring and it will settle down.
5. Stir the warm liquid into the dry ingredients in the mixing bowl. Stir until well-combined and evenly-moistened.
6. Drop teaspoonfuls of the batter 2 or 3 inches apart on the prepared baking sheets.
7. Bake the cookies for 12-15 minutes, until they spread and turn golden.
8. Slide the parchment paper with the cookies off the pans and onto the cooling racks.
9. After the cookies have cooled, eat them! Or store them in an airtight container, between sheets of waxed paper or parchment paper.
Adapted from: Cookies Unlimited, by Nick Malgieri (2000); also available at Global Gourmet