Just out of the oven

ANZAC biscuits are a storied staple of OZ and NZ. They're named for the expeditionary force from WW1, and both the name and composition are enshrined in Austrailian law.

Unfortunately, Austrailian measures and flour are different from those used in the land of the free, so the recipe requires adapation.

Here's my version:

(1/2 batch)

Mix:

1/2 cup of flour (all purpose or plain)

1/2 cup of sugar

1/2 cup of Oatmeal (Plain, uncooked)

1/2 cup of Cocoanut flour 

Melt

1/2 stick of butter (125g +-) in:

    2 Tablespoons corn syrup (I use Golden Eagle, a distinctly Southern brand - the same you use for Pecan pie).

    8 Tablespoons water.

When melted add 1/2 teaspoon baking soda to the liquids. It will foam.

Add the liquids to the dry ingredients, stir and knead together. The dough will be a bit crumbly. Then form biscuits on a non-stick sheet. They won't rise or spread much.

The raw biscuits

Bake 12 minutes at 350F (175C).

Enjoy.

The difference between this recipe and the OZ one is the additional syrup and water. When I stick to the OZ measures, the dough is far too dry to form. I gather that tablespoons (or possibly cups) are different below the equator.