anzac biccies!

This one's got to be dedicated to the boy, I think, since he was the one that got me to make them for the first time. He mentioned them, I randomly had the ingredients, and the rest is history. Bonus: I didn't even have to wait for the butter to soften! And these cookies? Are deeeeelicious. Plus, they seem like they would be healthy. Okay, not in the strictest sense of the word, but they're probably better than the last ones I posted!

I honestly just grabbed the first recipe I saw from a quick google session, but they're more or less all the same. So here's "my" version. It's conveniently translated from Australian (aka actually using metric), so you don't have to bother with figuring it out. I've also included the original stuff though, in case that's just how you roll, but I've drawn the line at calling baking soda "bicarbonate of soda" - seriously?

Anzac Biccies
Makes about 2 dozen
Ingredients:
1 cup flour (I used whole wheat)
1 cup oats
1 cup brown sugar
1/2 cup coconut
1/2 cup butter (or 125g)
2 tbsp. honey
1 tbsp. water
1/2 tsp. baking soda

Directions:
Preheat the oven to 350˚ F (175˚ C), and line your baking sheets with parchment paper. Sift your flour into a bowl, and add the oats, brown sugar, and coconut.

In a small saucepan, melt the butter over medium-low heat. Once that's all nice and melted, add in the honey and water, and give it a good stir. Then add the baking soda to this concoction. (Strange, I know, but there also aren't any eggs in the cookies - it's a weird one!) Then, add the liquid to the dry ingredients, and mix it all up really well.

This is the part where you have some options. The first batch I made, I just dropped spoonfuls of the dough onto the cookie sheets; the second batch I went peanut-butter-cookie-style, and rolled the dough into balls.

Both work, but it affects the type of cookie you'll end up with. If you just drop the cookies, they'll spread a bit more, and mine wound up a bit softer with a crispy edge. The rolled ones were thicker, but also crispier/crunchier. Personally, I preferred the drop-cookies, but the rolled ones looked a bit nicer. Your call, really!

Bake those puppies for 15-20 minutes, and cool them on a wire rack. And that's it! I used regular oats the first time, and quick oats the second, which I think also helped with the crunch factor - those quick oats soak up the liquid pretty fast, so I think I'll be sticking with the regular ones from now on. Apparently, if you want slightly crunchier cookies, you should add a bit more honey, but I haven't tested that one since, like I said, I prefer them softer. Whatever floats your boat!

And that's that! Some delicious cookies from a foreign land, how exciting! They keep really well, and according to wikipedia, they were used to send to soldiers abroad because of it. So if you're sending any baking long-distance, these are definitely one to consider. They don't last long enough at home to test out the theory, but let me know if you manage!
c.