Oatmeal cookies. Mostly, I'm neutral about them. If there are raisins, I won't touch them. If there are chocolate chips, I will. If they are plain, it's a toss-up.
But, I have now discovered my favorite variety of oatmeal cookie: Anzac Biscuits from Dorie's Cookies (page 159). I've heard of them many times, but have never made them before.
They are a delicious combination of oatmeal, coconut, and golden syrup. Easy to make, easy to eat.
I usually have some kind of container of golden syrup in my pantry because I never know when it will be needed. Somewhere, and I don't remember where, I came across this squeeze bottle of golden syrup. Had to have it! And, it paid off with these cookies.
The other deviation I made was that I used unsweetened coconut -- the only kind I will use. First, coconut is sweet enough on its own; second, sweetened coconut makes me gag. Coconut-filled candy bars are safe with me, since I refuse to eat them.
That aside, these cookies are terrific. If you have the book, definitely bake up a batch.
Also, check with the Tuesdays with Dorie website to read about what the other bakers thought of them.
5 comments:
They tasted and came together ok with the unsweetened coconut? That's all we use too, and I've been going back and forth on buying a bag of sweetened specifically for the Anzac biscuits.
We loved these too. I concur with your desire for chocolate.
Your Anzacs look perfect. And I agree that Anzacs are delicious. Golden syrup is easy to get in Australia - it's great on crumpets.
I forgot to mention in my post that I used unsweetened coconut, too. I upped the sugar just slightly, as sometimes unsweetened coconut can be a little dry. Mine came out beautifully. Yours look great!
Good looking cookies! You are right about coconut being sweet enough!
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