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Anzac Cookies
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| 6 Tbl (3/4 stick) | unsalted butter |
| 1/2 Cup | rolled oats |
| 1/2 Cup | unsweetened coconut*, (see -Note) |
| 6 Tbl | all-purpose flour |
| 5 Tbl | sugar |
| 1/2 Tsp | baking soda dissolved in |
| 1 -tablespoon -boiling water | |
| 1/2 Tsp | 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.
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