Anzac cookies

Okay, well, you could make granola. But I guarantee that when you're basking in the glow of evening, thinking about being a day or two away from Friday, and you absolutely need something on a little plate next to your cup of "sleepy time" tea, you'll be glad you repurposed those granola ingredients and turned them into Anzac cookies.

These are quick little biscuits. Recipes that call for melted butter are much better suited to my emergency baking whims - no waiting for butter to soften, no electric mixer needed for light and fluffy consistencies. These were ready for my tea plate in under an hour.

I was happy to use up the last of my shredded coconut (left over from the last time I made granola, of course) and tablespoon of local honey for these. Somebody in this house thinks it would be good with "chocolate zebra stripes," but I'll leave the flourish option up to you.

Anzac Cookies
from Biscotti

1 c. all purpose flour
1 c. sugar
1 c. unsweetened shredded coconut
1 c. rolled oats
pinch salt
1/2 c. + 1 T. unsalted butter, melted
1 T. honey
4 T. boiling water
1 tsp. baking soda

Stir the flour, sugar, coconut, oats and salt in a medium bowl. Melt the butter and add the honey and boiling water, then the baking soda. Quickly stir the wet ingredients into the dry ingredients. On a lightly flour-dusted surface, roll out the dough into two 1.5-inch logs (mine were pretty pliable and barely roll-able. You could also just roll them into small balls.). Slice into 1/2-inch cookies and place them on parchment-lined baking sheets at least an inch apart. Bake for 12 minutes. Cool on the sheet for a few minutes.