Chewy Vegan Anzac Biscuits
Maybe you're driving back from Grammy's house, up the coast. Maybe it's a day where you're soaking up the sun coming through the car window, like a tree. Or a pineapple. Which sounds random, but actually you're driving past plantation after plantation of prickly pineapple plants ... so it's not.
And you've got Pink blasting on the radio, because your 3 1/2 year old loves her music. And actually - you do, too. Besides, there's nothing like listening to your baby girl belt out her version of decidedly mature lyrics from the backseat.
Raise your glass, if you like cookies.
One hand rests on hubby's knee, bridging gearshift and parking brake. The other hand? Free to move cookies from tin ... to ... mouth ...
Chewy (Vegan) Anzac Biscuits
10-15 min prep + 25 min baking
1 cup rolled oats
1/2 cup dessicated, unsweetened coconut
1/2 cup wholemeal flour
1/2 cup unbleached plain flour
1/2 - 7/8 cup raw or rapadura sugar, depending on how sweet you like them
1 tsp baking soda
2/3 cup coconut oil
2 Tbs golden syrup (substitute honey if you must)
2 Tbs water [see update, below]
1. Preheat the oven to 160C (325F) and line a baking sheet with baking paper.
2. In a large bowl, mix together all the dry ingredients. In a separate bowl, mix together the wet ingredients. Then add the wet stuff to the dry stuff and mix thoroughly.
3. Drop 1 Tbs amounts of cookie dough on the sheet, about 5cm (2") apart. Smoosh down the tops with a fork. Bake about 20-25 minutes in the preheated oven, until they're golden and you're able to move them without them sliding apart. [see update below]
4. Transfer your cookies to a rack to cool, then store them in an airtight container for up to a week.
Less than $6 per organic batch. Leaving you with change for coffee. If you feel like leaving the comfy confines of your sunbathed capsule ...
UPDATE - JUNE 2013
I haven't made these in awhile, and felt the need to revisit them. I made a couple of changes, which I think improved them. #1 - I forgot the water. That was accidental, but it really wasn't needed. Maybe it was just different flour, or levels of humidity ... whatever it was, the lack of water didn't matter a bit. So use your best judgement - see how dry the dough looks before adding it.
Another thing I did this time was use rapadura sugar. To my taste, rapadura is sweeter and imparts a beautiful caramel flavour during cooking. To compensate for the sweetness, I recommend reducing the sugar in the recipe to closer to 1/2 cup. Actually, now that I think of it, maybe that's why I didn't need the water ...
Who knows. Or cares. These cookies taste amazing.
Last change - I promise. Instead of dropping tablespoons of cookies onto the sheet, I rolled them into balls in my hands, smooshing them so they held together quite nicely. (If they don't, you might need to add that water). Then I fork-flattened them on the cookie sheet before baking them.
Then, I pulled them out of the oven and ate 2 straight off the tray. I might even be having one now ...