The White Pages

MMMM-yuM! Our Favorite Cookies! March 28, 2009

Filed under: Uncategorized — perfectlywhite @ 10:19 pm

Anzac Cookie Recipe

Adapted from 101cookbooks

1 cup whole wheat pastry flour (we get it at Hy-Vee & Fareway even had it once – unbleached all-purpose works too though)
1 cup rolled oats
1/2 cup sugar (we use natural can sugar for this too)
1/2 cup fine grain natural cane sugar OR brown sugar

(we also add about 1/2 t of nutmeg & 1/2 t of cinnamon too!)
1 cup finely shredded non-sweetened coconut
scant 1/2 teaspoon fine sea salt

1/2 cup butter, cut into little cubes
2 tablespoons golden syrup or honey
zest of one medium orange

1 tablespoon boiling water
1/2 teaspoon baking soda
1 tablespoon orange blossom water* (I just use orange juice)

Preheat oven to 325F degrees. Combine the dry ingredients in a large bowl; flour, oats, sugars, and coconut (and nutmeg & cinnamon if you choose). Mix well.

In a small saucepan over low heat combine the butter syrup (or honey), and orange zest. Stir until melted and remove from heat. In a small bowl whisk together the boiling water and baking soda. Stir it into the butter. Now pour the butter mixture over the big bowl of oats and stir. Add the orange blossom water (or orange juice) and stir again. This is a dough that is good to mix with your  hands to make sure the butter is evenly distributed and the dough is moist throughout. These cookies can be baked in a well-buttered, heart-shaped cast iron pan, but you can simply drop them by the tablespoonful onto parchment lined baking sheets. Make sure they aren’t too flat or they will get crispy. Bake for about 12 minutes or until deeply golden.

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