How time flies…We have been so busy here; the garden takes so much of our attention and leaves little time for anything else.  The space the garden occupies is the footprint of the garden that was maintained by the man who once lived here but has since passed away.  Funny coincidence, he too was a member of the master gardeners and more than one of my fellow members remembers him and stranger still, several of them would come here to help him in the garden.  It has been interesting to learn about him and the methods he used here.

When we hold our monthly meetings, we always have a potluck dinner.  Along with a large platter of salad greens fresh from our garden, I brought a tray of cookies.  Well, we call them cookies but to the folks in Australia where this recipe originates from, they call them biscuits.  If you take the time to read about the recipe in the book Dorie’s Cookies, you will learn that Anzac is an acronym for Australian and New Zealand Army Corps and that the history of the cookie suggests that it is a wartime recipe and was most likely favored because it was easy to ship.  Interesting to say the least but truthfully, tasty cookies worth the effort!

The recipe calls for golden syrup, a traditional British and Australian favorite but I used wildflower honey; it tasted awesome in the cookies.  Oatmeal and coconut are the other predominant flavors but the surprise is that the cookies contain no eggs!

Crispy and chewy at the same time.  These went fast at the potluck and I received many compliments.  The verdict; must make these again!  May even pick up some golden syrup just to see if it makes a difference.

To see how the other bakers did, check out the website.  Feel like baking along with us?  Pick up a copy of the book and get to work!