They are biscuits coming from very far. I got this recipe from Nicole an Australian lady. These cookies have a story that Mara will tell us. I made them I tasted them, I liked them and I propose them to you. I just made a change: Nicole uses white sugar, I used cane sugar, but you can choose what you prefer.
Since from this recipe Barbara from “La Teiera Eclettica” in Milan, will suggest a tea to match the recipes that I propose from time to time. Here is what she suggests this time:
Black Tea “BOP Nerada”
Tea produced in the Australia’s largest plantation, behind “Bingil Bay” north of Queensland State. Cultivated on a volcanic red soil, this tea in the cup is a light orange infusion with with a malt flavora slight vegetable note in the aftertaste. An original tea, perfect with Anzacs cookies.
…… and now let’s see how to make this cookies!
Ingredients:
- 1/2 cup sugar (100 gr);
- 1 cup flaked oatmeal (gr);
- 125 g (1/4 lb) melted butter;
- 1 tbsp golden syrup;
- 1 cup desiccated coconut;
- 1 cup plain flour:
- 1 tsp bicarbonate soda;
- 2 tbsp boiling water.
