Anzac Biscuits....Despite the name, they are cookies!

From Australia

1 cup plain flour
1 cup rolled oats
1 cup brown sugar
½ cup coconut
1 c. butter
2 tablespoons golden syrup =  a pale cane syrup
1 tablespoon water
½ teaspoon bicarb soda

Directions
Sift the flour into a bowl. Add the sugar, rolled oats and coconut.
Melt the butter in a saucepan and add the golden syrup and water.
Stir the bicarb soda into the liquid mixture.
Add the liquid to the dry ingredients and mix thoroughly.
Place walnut-sized balls of mixture on a greased tray and bake for 15-20 minutes at 175°C.
Biscuits will harden when cool.
Thanks Sandra!!

Chocolate No Bakes

2 cups white sugar                                      1 t.vanilla extract

1/4 c. unsweetened cocoa  powder             1 pinch salt

1/2 c. milk                                                  1/2 c. chunky peanut butter

1/2 c. margerine                                          3 c. quick cooking oats

Directions

1. In saucepan over medium heat, combine the sugar, cocoa, milk, and margerine.  Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
2. Drop by rounded spoonfuls onto waxed paper.  Allow cookies to cool for at least 1 hour. (That never happens when I make them) Store in an airtight container