Anzac Day Cookies!
April 25th is Anzac Day in Australia and New Zealand, and these are a traditional treat. This is a recipe from one of my favourite chefs, Donna Hay. It’s the most delicious combo of crunch and chew. I made a couple of changes. Donna Hay’s recipe calls for regular white flour; I used buckwheat flour in its place to make these gluten free. As well, what’s a cookie without chocolate? I added chocolate chocolate chips to sweeten the deal! Next time ’round, I will give these a go with coconut oil to try a vegan version. You’ll be the first to know! For now, Happy Anzac Day xxx
You will need:
- 2 cups (180gr) rolled oats
- 1 cup (150gr) buckwheat flour
- ⅔ cup (150gr) caster sugar
- ¾ cup (60gr) desiccated coconut
- ⅓ cup (115gr) corn syrup
- 125 grams unsalted butter
- 1 tsp baking soda
- 2 Tbsp hot water
- 1 cup chocolate chips
Directions
1. Preheat the oven to 160C (325F)
2. Place the oats, flour, sugar and coconut in a large bowl and mix to combine.
3. Place the corn syrup and butter in a saucepan over low heat and cook, stirring, until the butter is melted.
4. Place the baking soda and water in a small bowl, mix to combine and add to the butter mixture.
5. Pour the butter mixture into the oat mixture and stir until well combined.
6. Allow to cool and add the chocolate chips; mix well.
7. Spoon heaped tablespoons of the mixture onto baking trays lined with non-stick baking paper and flatten into 7cm rounds, allowing room to spread.
8. Bake for 10–12 minutes or until deep golden.
9. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely. Makes 25.