Napa is a wonderland of great restaurants and cute shops. We stumbled on a great section of the historic part of town that included "Sweetie Pie's Bakery". Oh my. This bakery had amazing platter-sized cookies...voluptuous cupcakes...lavish layer cakes and luscious pies. However, I picked out this humble cookie because I love oatmeal. "What's an ANZAC?" I queried. Biting into it--I was not disappointed. An ANZAC is a very chewy and deliciously sweet oatmeal cookie. Looking it up on the Internet, I found they're named ANZAC because that's the abbreviation for the combined Australian and New Zealand (military) Corps. Apparently women used to send these cookies to their sweetheart soldiers who fought in the war. I found several recipes on "Down Under" online. This was the best. Yield: 12 huge cookies (5" in diameter)
Ingredients:
1 C oats (Quick Oats are best)
1 C coconut (sugar-free or see note below)
1 C flour
1/2 C sugar
1/2 C brown sugar (don't pack)
4 oz. butter (one stick)
1 t soda powder
2 T boiling water
Preheat oven to 350 degrees. Mix first 5 ingredients in a medium bowl. Melt 1 stick butter in saucepan...add 2 T corn syrup. Dissolve soda in water...add to butter mixture. Don't worry if it froths a bit. It should. Measure in 1/3 C measure scoops onto a parchment lined pan. Make into a ball then squash with the heel of your hand. Bake 10-12 minutes until just light brown.
Note: If you can't find any sugar-free shredded coconut in your town...you can always make your own. Simply put your sugar-y "Angel Flake" into a colander the night before you make the cookies...run cold water through it for a few minutes to wash off the sugar and oil ...and let it dry on paper towels for the next day's baking. I actually like using this method better than buying sugar-free coconut at the health-food store. Sugar-free coconut tends to be too dry and crunchy.
Preheat oven to 350 degrees. Mix first 5 ingredients in a medium bowl. Melt 1 stick butter in saucepan...add 2 T corn syrup. Dissolve soda in water...add to butter mixture. Don't worry if it froths a bit. It should. Measure in 1/3 C measure scoops onto a parchment lined pan. Make into a ball then squash with the heel of your hand. Bake 10-12 minutes until just light brown.
Note: If you can't find any sugar-free shredded coconut in your town...you can always make your own. Simply put your sugar-y "Angel Flake" into a colander the night before you make the cookies...run cold water through it for a few minutes to wash off the sugar and oil ...and let it dry on paper towels for the next day's baking. I actually like using this method better than buying sugar-free coconut at the health-food store. Sugar-free coconut tends to be too dry and crunchy.
You mention soda in your recipe, but I don't see it listed as an ingredient. How much should be used ?
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