I got to know them as they were my husband’s favorite and when I realised that Aparna has got a recipe of this, I dint think a sec before reproducing them. This is the 3rd or 4th time i am baking these goodies and these days its my little one favorite 🙂
I originally wanted to bake Anzac Biscuits from my Diverse Kitchen’s recipe http://www.mydiversekitchen.com/2009/02/anzac-biscuits.html .But due to shortage of few ingredients from my pantry i decided to slightly change the recipe and term them just oats and coconut cookies. The ingredients and method pretty much remains same.
I originally wanted to bake Anzac Biscuits from my Diverse Kitchen’s recipe http://www.mydiversekitchen.com/2009/02/anzac-biscuits.html
But due to shortage of few ingredients from my pantry i decided to slightly change the recipe and term them just oats and coconut cookies
1 cup rolled oats
1/2 cup Sugar
3/4 cup whole wheat flour
3/4 cup dessicated coconut
1/4 tsp salt
1/4 cup butter
2 tbsp honey
1 1/2 tsp baking powder
3 tbsp very warm water
In a bowl, mix oats, sugar, flour, coconut and salt.
Melt the butter in a pan. Take it off the heat, add the honey and stir well. Dissolve the baking soda in the warm water and add it to the honey-butter mixture and stir well.
Now add the liquid to the ingredients in the bowl and mix well to form a firm dough. Take about a tbsp of dough and roll it into a ball and flatten slightly with your hand or the back of a fork. If the dough is of the correct consistency, you will be able to roll it into a smooth ball which doesn’t crack when flattened.
Place the flattened biscuits on a greased tray and bake at 160C for about 12 to 15 minutes till they look dry and brown. Mine took 12 minutes.
When taken out of the oven, the biscuits will be very soft. Let them cool on the tray for about 10 minutes, then remove them and allow to cool very well on a rack.