An Australian institution, Anzac biscuits (that’s cookies to you folks in the US) have their origins back in WWI, when they were made to send in packages to the Australian and New Zealand soldiers fighting in the trenches in Europe. Here I have replaced the traditional coconut with okara. If you would like a chewier biscuit add just a smidgin more golden syrup.
(Makes about 35 biscuits/cookies)
1 cup rolled oats
1 cup flour
1 cup sugar
3/4 cup toasted coconut okara
1/2 cup butter
2 tbsp. golden syrup
1/2 tsp. bicarb. soda (baking soda)
1 tbsp. boiling water
1. Preheat oven to 150oC. Combine oats, flour, sugar, and Toasted Coconut Okara in a bowl. Melt butter and golden syrup together over low heat. Dissolve bicarb in boiling water, and add to butter mixture. Add butter mixture to dry ingredients, and stir to combine.
2. Drop teaspoonfuls of mixture onto lightly-greased cookie sheets, allowing room for spreading. Bake for 20 min. Loosen from trays while still warm, but allow to cool on trays.