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.
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.
ReplyDeleteWe loved these too. I concur with your desire for chocolate.
ReplyDeleteYour Anzacs look perfect. And I agree that Anzacs are delicious. Golden syrup is easy to get in Australia - it's great on crumpets.
ReplyDeleteI 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!
ReplyDeleteGood looking cookies! You are right about coconut being sweet enough!
ReplyDelete