Anzac stands for the Australia / New Zealand Army Corps. During World War I these cookies were created to send to troops. The cookies are meant to last long and not go stale. Ingredients do not contain eggs and liquid is mostly water with a few tablespoons or maple sugar. I also like how there is not any white sugar although does contain brown sugar. The cookies last long and remain chewy. The unusual part of the recipe is boiling water and melting the butter in the water. Sometimes we double the recipe since the cookies last long and do not go stale. The recipe is from Joanne Changs Pastry Love cookbook. Originally calls for golden raisins but we prefer to omit.
Ingredients
- 1 cup, 140g all purpose flour
- 1 1/2 cups, 150g old fashioned oats
- 1 1/4 cups, 125g dried coconut flakes, unsweetened if you can find otherwise reduce brown sugar and syrup slightly
- 2/3 cup brown sugar
- 1 stick, 1/2c unsalted butter
- 2T maple syrup
- 1t baking soda
- 1/2t salt
Steps
- preheat oven to 350 F
- mix 1c/100g oats with 1c/100g coconut in a bowl
- add brown sugar
- boil 60g of water in small sauce pan
- add maple syrup, butter, heat until butter has melted
- remove from heat whisk in baking soda and salt, whisk until bubbles
- immediately add the liquid to the flour mixture
- on a plate mix the remaining oats and coconut and spread
- using about a tablespoon scoop dough and roll in oats/coconut then place on cookie sheet about 2 inches apart
- bake about 18-20 minutes until the edges just start to brown
- let cool on wire rack
