Hi there Galley folks. I thought you might like this great cookie recipe to add to your ‘easy stuff’ repertoire. We have a couple of things happening this week that requires a sweet treat to have on hand…not that I need an occasion for sweet treats..haha!
We’ve been invited to a friend’s place for coffee…always an occasion to bake up a little host gift….plus we’re off on a family cabin camping weekend. Kids and grandkids alike will be expecting Gramma to have something stashed away in her cookie tin, I’m sure.
This recipe is especially tuned for small minimal living. Very basic ingredients. In fact while doing a little research I discovered that the name ‘ANZAC’ is actually an acronym for Australia and New Zealand Army Corps and apparently it’s roots can be traced back to World War times when basic supplies would no doubt be limited. And our coffee host informed me that there is also a hamlet in northern Alberta (Canada) named Anzac. So stash that away in your trivia bank and let’s get to cookie making.
Whatever the true origin these babies are now my go to camping recipe. I make up a jar of the dry ingredients then add the wet when ready to do some baking…like rainy days or lazy-not-much-happenin’-times. They bake well in my camper oven and equally as well in the Omnia stove top. I actually prefer the Omnia because the camper doesn’t get so heated as it does with the oven. And I’m not entirely sure but I expect less fuel is used during the process. The recipe makes a lot – 40 tablespoon scoop-sized biscuits – which is why I’m making them today for my two-occasion week. They have a great shelf life too, although I expect in your world as in ours they won’t last long, they are that yummy.
- Mixing bowl
- Baking sheets (for conventional oven users)
- Omnia stove top oven with baking rack and parchment rings (for the ovenless)
- 2 cups rolled oats
- 1 cup flour
- 1 cup sugar
- 1/2 cup coconut
- 1/2 cup butter melted
- 1/4 cup honey
- 1/2 tsp baking powder
- 1 tbsp hot water
- Mix the dry ingredients together (oats, flour, sugar, coconut)
- Melt butter and stir in honey
- Add baking soda and hot water to the butter mixture
- Stir the wet ingredients into the dry
For Omnia stove top users
- Scoop mixture onto parchement lined ring in baking pan, cover and set on preheated base plate for five minutes on high. Reduce heat to medium heat and continue to cook for another 12-14 minutes.
For conventional voen users
- Scoop cookie mixture by tablespoon onto prepared baking sheet and place in preheated 350 ° oven for 12-14 minutes until nicely browned.
- Cookies will firm up when cooled. Enjoy right away or store in a well sealed cookie tin. Can be stored in the freezer for future use.
One last note for you…these make the best drool-worthy little ice cream sandwiches. I’ll leave you alone for now with that mental image. Thanks as always for stopping by my friends.
…peace and love…