Anzac Biscuits #ImprovCookingChallenge

This is my first time with the Improv Cooking Challenge and I was excited when I saw oats and honey for this months theme. Anzac biscuits came to mind immediately. Anzac stands for Australian New Zealand Army Corps. Although it's a myth that these cookies were eaten at Gallipoli it is believed that the oat and coconut version popular today were sold at home to rise money to for patriotic funds. Because the troops were called Anzacs the cookies took on their name.

Though traditionally made with golden syrup instead of honey, honey works just as well if that is what you have on hand. I do love golden syrup, a lot, however I used it all in caramels last month and was totally out. I regret nothing.

1 c. flour
1 c. coconut
1 c. quick cooking oats
1/4 c. sugar
2 Tbsp. brown sugar
4 tbsp. butter
1 Tbsp. honey
1/4 tsp. baking soda
1 Tbsp. boiling water

Preheat your oven to 350*F.

In a small saucepan combine the honey and butter and cook until butter is melted. Pour in to a small dish and set aside to cool. Add about 1/4 cup of water to the pan and heat to a boil.

Meanwhile in a food processor combine the flour, coconut, oats, sugar, and brown sugar. Run at least until combined, I like to break up my coconut a bit so I run it a little longer. 

Combine the baking soda and 1 tablespoon of the boiling water. With the food processor baking add the butter and honey mixture and the water and baking soda mixture. 

Divide the mixture in to 18 balls. Flatten slightly and place on a baking tray. Bake for 10 - 12 minutes. 

Remove to a wire wrack to cool and enjoy with a glass of milk. 

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The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. 

You can also read more about the event on our home page. 

If you’d like to see previous creations, check out our Pinterest board.

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