CC's Special ANZAC cookies
- 2 cups Rolled Oats
- 1 cup Plain Flour
- 2 cups Dried Coconut shredded
- 11/2 cups sugar
- 1 cup butter unsalted
- 4 tbsp. ginger syrup
- 1 tsp. baking soda
Preheat the oven to 160C. Lightly grease 2 baking sheets.
Put oats, flour, coconut and sugar in a large bowl
Melt the butter and ginger syrup in a saucepan, stirring. Remove from heat
Mix the baking road and 2 Tbs boiling water in a cup. Add to the melted butter in the saucepan. Add to the bowl and mix well.
Roll tablespoonfuls of the mixture into balls. Put on the baking sheets leaving big spaces between each ball. Press the backs lightly with a fork.
Bake for 20minutes until golden and crisp.
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