Happy post thanksgiving! I dunno about you guys, but I am stage 12 food coma right now. Thanksgiving was AMAZING but far out I am full! So much amazing food, amazing people,
Wanna know something else that is amazing? COOKIE SWAPS. I can't even put into words how amazing the food community is. I feel like I have my own wee family in all of the corners of the internet, none of whom I have met. This year I was able to be part of something pretty awesome - Rebecca from Displaced Housewife organised a blogger's cookie swap! We each put our names in and were given someone to send cookies to, like the baking version of secret santa. I will pop the links to all the rest of the posts from the bloggers who participated at the end of this post!
And what better way to contribute to an American based cookie swap than with a New Zealand biscuit! (We call cookies biscuits in NZ) The recipe for ANZAC biscuits was originally developed when the Women of Australia and New Zealand helped with the war effort in WW1 by baking with their war rations, and using it to fundraise. I was always told that it was to send to the troops but recent research has told me that they didn't actually send them, but sold them at home. Sending them sounds much more exciting and makes sense as these things are kind of bomb proof.
Either way, they did good. The resulting biscuit is chewy and delicious, and lightly caramelised from the addition of golden syrup. It has a lovely texture from the rolled oats and coconut. Best part is that it comes together super easily - it is a one bowl wonder. It has been a classic New Zealand and Australian biscuit since its development. I have adapted it ever so slightly by lightly browning the butter which adds another depth of flavour to them.
- Makes 18-20 biscuits -
Adapted From Edmonds
1 cup (125g) All-purpose flour
2/3 cup (135g) sugar
1 1/3 cup (80g) Desiccated coconut
1 1/2 cup (135g) Rolled oats
1/2 tsp (2.5g) salt
113g (1 stick) butter
2 Tablespoons (30ml) golden syrup or liquid honey
1 teaspoon (4g) baking soda
1/4 cup (60ml) boiling water
- PROCESS -
Preheat the oven to 350f/180c. Line two baking sheets with parchment paper.
In a large bowl, mix the flour, sugar, coconut, rolled oats and salt. Make a well in the centre.
In a small pot over medium heat, melt the butter. Continue to cook until it is golden brown and smells nutty. Add golden syrup and stir to dissolve.
Dissolve baking soda in boiling water, and add to the butter and golden syrup mixture.
Add the wet ingredients to the dry ingredients and mix until incorporated and a dough is formed.
Place scoopfuls of mixture onto the lined baking sheet, evenly spaced apart. Press down lightly to flatten.
Bake for 15 minutes or until golden brown. Cool on the trays for 10 minutes, then cool completely on wire racks before storing in an airtight container.
Other Bloggers participating in the cookie swap
Wife Mama Foodie | Gluten Free Icebox Cookie
Now Forager | Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies
DisplacedHousewife | Chocolate Peppermint Crinkles
Tutti Dolci | Brown Butter Chai Snickerdoodles
The Daley Plate | Romany Creams
Fig & Bleu | Cornmeal & Cherry Shortbreads
The Beach House Kitchen | Double Chocolate Peppermint Sugar Cookies
Vanilla and Bean | Cocoa Nibby Pecan Shortbread Cookies
Chez LaRae | White Rollout Cookies
Husbands That Cook | Apple Cider Snickerdoodles
Rainy Day Bites | Melody Cookies
Bakeritablog | Brown Butter Shortbreads With Dark Chocolate
The Jam Lab | Thandai Shortbread Cookies
Katie Clova | Espresso Caramel Thumbprint Cookies
Food Fashion Party | Stuffed Shortbread Cookies
My Kitchen Love | Chocolate Toffee Shortbread
No Crumbs Left | Peanut Butter Blossoms