Makes about 20 2 1/2 inch cookies.

In Australia this light and crunchy cookie is equal in popularity to our chocolate chip cookie. Traditionally, it was a homemade cookie they baked for soldiers (ANZAC stands for Australian and New Zealand Corps) as well as for children coming home from school. This recipe was given to us by our former assistant pastry chef, Australian Kerry Caloyannidis.

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/2 cup rolled oats
  • 1/2 cup unsweetened coconut* (see Note)
  • 6 tablespoons all-purpose flour
  • 5 tablespoons sugar
  • 1/2 teaspoon baking soda dissolved in 1 tablespoon boiling water
  • 1/2 teaspoon grated lemon zest

Preheat the oven to 350F

In a medium saucepan over medium heat melt two tablespoons of butter and stir in the oats. Cook, stirring often, until the oats are lightly browned. Cut the remaining butter into small pieces and add to the pan. Remove from the heat and stir until the butter is melted.

Spread out the coconut on a baking sheet and bake for 5 to 7 minutes, until lightly toasted.

Add the flour, sugar, dissolved baking soda, zest and coconut to the oats and butter. Stir together and let cool to room temperature.

Line a baking sheet with parchment paper. Shape the dough into 1 inch balls ( you should have about 20) and place on the baking sheet. Press down on each ball to flatten. Bake for 15 minutes, until lightly golden. Cool for 5 minutes before removing from the pan. Store in an airtight tin rather than a cookie jar.

NOTE: Unsweetened coconut is available in health-food stores.

Reproduced by permission from Warner Books. Mark Peel & Nancy Silverton at Home: Two Chefs Cook for Family and Friends
© 1994 by Mark Peel & Nancy Silverton. All rights reserved

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