Anzac Biscuits (2nd)

Recipe #168
2nd time i made these. The first time was half the recipe

YIELDS: 19 cookies (13 plain, 6 w/ cocoa)

COMMENT:
Still crunchy and tasted like almond rocca

EQUIPMENT:
Mid rack: Large dark nonstick pan

PROCEDURE:
1. Scoop out mixture, was crumbly. I scooped out 13 cookies plain
2. Then add 1/2 t of cocoa powder to the remaining though and scooped out 6 (1 was a small one) --->didn't taste anything different as compared to the plain ones
3. Re formed the scooped dough with my hands and flattend using my palms
4. Dont' know how long i baked, because the shellane ran out at the first few min. I just removed the sheet, once the top is a bit set and it's light brown in color


RECIPE:
1 cup rolled oats (oatmeal in USA)
1 cup plain flour
1/2 cup sugar
3/4 cup desiccated coconut
1 tablespoon golden syrup (can substitute corn syrup, I believe)
125 g butter (4 oz)
1/2 teaspoon bicarbonate of soda (baking soda)
1 tablespoon water, boiling



1. Mix oats, flour, sugar and coconut together.
2. Melt syrup and butter together.
3. Mix the bicarb with boiling water and add to butter and syrup mixture. Add this to dry ingredients.
4. Place tablespoonsful of the mixture on a greased oven slide (cookie sheet). Bake at 150 - 160 C (300-325F) for 20 minutes.