ANZAC biscuits are chewy, sugary, buttery chunks of deliciousness. They’re traditionally made with butter but I just subbed in an equivalent amount of Earth Balance and they tasted just like mum used to make BUT they turned out more like a … cake, rather than cookies. I think it’s the marg that causes them to spread. But it’s no big deal: cut these into squares while they’re still hot.
1/4 c golden syrup (you could probably sub maple syrup, but GS is BEST and available from Cost Plus World Market or try the Commonwealth food aisle at your local market)
1 t vanilla essence
1 c sugar
1 c rolled oats
1 c coconut
1 c flour
1/2 t baking soda
2 T warm water
Melt the margarine in a saucepan. Measure the golden syrup in a 1/4 c measure rinsed in very hot water, so the syrup tips out easily.
Stir the essence and golden syrup into the barely liquid butter, then remove from the heat.
Mix in dry ingredients then baking soda dissolved in warm water.
Roll into balls and flatten on a greased tray.
Bake at 325 F for 20-25 mins until golden and then slice into squares. UPDATE: line a cookie sheet with parchment paper, roll tablespoon-sized balls of the dough in your hands (squishing it together – they don’t have to be perfectly round balls) and lay them out approximately 1.5-2″ apart (you may have to bake two separate batches if you make the whole recipe) and bake at 325 F for 22 mins. Remove from oven immediately and let them cool completely: they will seem too soft/gooey when you first take them out but they WILL harden up.
UPDATE ii: after mixing everything together, fold in half a cup of chocolate chips and 1/4 c of crushed pecans. Don’t bother trying to make cookies – plop the whole mixture down on a parchment-lined sheet and press into some kind of shape (or press into a lined baking pan/dish), bake at 325 F for 22 mins for chewy cookies, or about 25 mins for crunchy. If you turn the oven off at 22 mins and just leave the cookies in there for about 30 mins, they’ll harden up to crunchy as well.