ANZAC BISCUITS 1 cup regular oats 1 cup all-purpose flour 1 cup packed brown sugar 1/2 cup shredded sweetened coconut 1/2 tsp. baking soda 1/4 cup stick margarine, melted 3 tbsp. water 2 tbsp. golden cane syrup (such as Lyle's) or light-colored corn syrup Cooking spray The recipe for these "biscuits" comes from Sandy Bennett of Waldport, Oregon. They're eaten in Australia and New Zealand on Anzac Day, which commemorates each country's contribution to World War I, and could possibly be the best cookies we've ever made. The cane syrup imparts a chewy, slightly sticky texture that gives them a wonderful richness. (From our March 1996 issue.) 1. Preheat oven to 325 degrees. 2. Combine first 5 ingredients in a bowl; stir well. Add margarine, water and syrup; stir well. Drop by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 325 degrees for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from baking sheets. Place on wire racks; let cool completely. Yield: 2 dozen (serving size: 1 cookie). Note: We found these cookies were much better when made with golden cane syrup such as Lyle's. Cane syrup is thicker and sweeter than corn syrup and can be found in cans next to the jellies and syrups, or in stores specializing in Caribbean and Creole goods.

Baker's One Bowl Chocolate Brownie Cookie.               6 tbsp. Butter or margarine            2 cups toasted chopped walnuts (optional)            1 1/4 cups sugar            2 tsp vanilla            3 eggs            2 tsp. Vanilla            1 cup flour            1 1/2 cups pecan halves            1/4 tsp salt            6 squares BAKER'S semi-sweet baking                         chocolate OR            6 squares BAKER'S bittersweet baking                         chocolate            4 squares BAKER'S unsweetened baking                      chocolate            1 tsp CALUMET baking powder 1. Microwave chocolates and butter in a large microwavable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth. 2. Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour, baking powder and salt. Stir in nuts. Drop by rounded tablespoons, 1 1/2 inches apart, onto greased cookie sheet. 3. Bake 12 minutes or until set. DO NOT OVERBAKE. Cool 5 minutes; remove from cookie sheet. Cool completely on wire racks. Store in airtight container.            (Makes about 3 dozen.)

HOME