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Anzac Biscuits

Anzac biscuits

Treacle is made from the syrup that remains after sugar is refined. Lyle's golden syrup is a popular brand of treacle used among British, Caribbean and Creole cooks. Look for it in specialty markets or substitute corn syrup, honey or maple syrup. Black treacle is a darker version, similar to blackstrap molasses.

1/2 cup (1 stick) unsalted butter

1 tablespoon plus 1 teaspoon treacle, or Lyle's golden syrup

1 cup shredded coconut

1 cup all-purpose flour

1 cup sugar

1 cup rolled oats

1 teaspoon baking soda

¼ cup boiling water

1 Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. Using a small saucepan, melt the butter and treacle, set aside.

2 Using a large bowl, combine coconut, flour, sugar and oats.

3 Using a small bowl, dissolve baking soda in boiling water. Add soda water to butter mixture. Add butter mixture to flour mixture, stirring to combine.

4 Drop heaping teaspoonfuls of dough on prepared baking sheet, allowing room for spreading.

5 Bake until golden, about 12 minutes. Cool on a wire rack. Store in an airtight container.

Makes about 4 dozen.

Nutrition information per biscuit: 55 calories, 41% calories from fat, 3 g fat, 2 g saturated fat, 5 mg cholesterol, 8 g carbohydrates, 1 g protein, 27 mg sodium, 1 g fiber

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