* Exported from MasterCook *

                             Anzac Crisp Bars

Recipe By     :Jeannette, based on The Joy Of Cookies
Serving Size  : 32    Preparation Time :0:00
Categories    : New Recipe                      Regular Sweet


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  ---------------------------------
  1                cup  rolled oats
  1                cup  all-purpose flour
     2/3           cup  granulated sugar
  1                cup  unsweetened dried shredded coconut
  1           teaspoon  baking soda
     1/8      teaspoon  salt
     1/2           cup  butter
  3        tablespoons  light corn syrup

Preheat oven to 325'F. In a large bowl, combine oats, flour, sugar, coconut, baking soda and salt; set aside. In a small saucepan, combine butter and golden syrup. Place over medium heat, stirring occasionally, until butter is melted. Pour into flour mixture; stir to combine.  Grease a 9 x 9 pan and pat firmly into the bottom.
Bake 20 to 25 minutes, or until deep golden brown and firm in the middle. Remove from oven and cool on rack. Cut into 32 bars (4 strips and then into 8 pieces per strip)


Store in an airtight container at room temperature  week; freeze for longer storage. 

Description:
  "The name ANZAC comes from the nickname given to World War l soldiers
  in the Australian and New Zealand Army Corps. This easy
  oatmeal-coconut drop cookie is lightly flavored with golden syrup, a
  special sweetener made from evaporated sugar cane juice."

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Per Serving (excluding unknown items): 87 Calories; 5g Fat (46.9% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 80mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Golden syrup-the best-known brand being Lyle's-is found in the gourmet section of most large supermarkets. Honey can be substituted, but nothing quite matches the rich, nutty flavor of golden syrup. 

(from Australia) 

 1.95 points
Nutr. Assoc. : 0 0 0 0 0 0 0 0