ANZAC Biscuit Recipie (as promised)

 These traditional biscuits (Cookies!) are associated with the joint holiday shared by Australia and New Zealand to commemorate the Gallipolli Landings during WWI.

Yield: 2 dozen (serving size: 1 cookie)

Ingredients

• 1  cup  regular oats
• 1  cup  all-purpose flour
• 1  cup  packed brown sugar
• 1/2  cup  shredded sweetened coconut
• 1/2  teaspoon  baking soda
• 1/4  cup  stick margarine, melted
• 3  tablespoons  water
• 2  tablespoons  golden cane syrup (such as Lyle's) or light-colored corn syrup
• Cooking spray

Preparation

Preheat oven to 325°.
Combine first 5 ingredients in a bowl; stir well. Add margarine, water, and syrup; stir well. Drop by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 325° for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from baking sheets. Place on wire racks; let cool completely.
Note: We found these cookies were much better when made with golden cane syrup such as Lyle's. Cane syrup is thicker and sweeter than corn syrup and can be found in cans next to the jellies and syrups, or in stores specializing in Caribbean and Creole goods.