On the 3rd day of Christmas, my true love gave to me…bikkies. Which is Australian for biscuits, or as the heathen Yanks call them: cookies.
Today’s cookie is the ANZAC Bikkie, which is probably not a traditional Christmas cookie, but they’re delicious and now that I have a new oven, I’m actually able to make them. My first attempt was so disastrous that it took me nearly two years, endless ribbing by April and Ann, and purchasing a new oven to try again. This time it was a resounding success (at least in my opinion–since I nearly polished off an entire tray by myself!). Of course, they still don’t compare to April’s ANZAC bikkies…
If these bikkies* sound vaguely familiar, it is because April kindly shared her recipe with us way, way, way back in 2014. You can read the full post here, but since I’m nice (okay, maybe not nice, but in the Christmas spirit and all that jazz!), I’m reposting the recipe–just for you!
- 1 cup rolled oats (NEVER quick oats)
- 3/4 cups desiccated coconut
- 1 cup plain flour
- 1 cup sugar
- 4 oz butter
- 2 tbs golden syrup (I use Karo syrup)
- 1/2 tsp bicarbonate of soda (aka baking soda)
- 1 tbs water (boiling)
Mix oats, flour, sugar, and coconut together. Melt syrup and butter together. Mix baking soda with boiling water and then add to the melted butter/syrup. Add to dry ingredients. Place by 1 tablespoonful on greased tray and allow room for spreading. Bake for 20 minutes at 300F (150 C). The yield is around 3 dozen depending on the size of your scoops.
*April wants to remind you it’s always a bikkie and never a cookie! I want to let you know that in addition to NOT using an oven that is older than me and working on it’s last burner, if you cannot find desiccated (aka extra extra fine) coconut in your grocery story, get it from Amazon because it will make a huge difference in the texture of your bikkie.
fa la la la la!
And in case you missed it:
12 Cookies of Christmas, Day 1 Salty Scotches
12 Cookies of Christmas, Day 1 Holiday Mint Chocolate Kisses