Not Quite Anzacs
This eggless cookies recipe of Anzac Cookies is nom nom nom good! They are nice, chewy if you like them them that way, and crisp if you bake them longer! I love the flavours trapped within – brown sugar and butter create some delightful butterscotch like magic, while walnuts and oats lend it great texture!
Equipment
- 1 blender/nut grinder
- 1 stand mixer or large bowl and electric hand mixer
- 1 Oven
- 2 cookie tray2
- 1 cookie scoop or tablespoon measure
Ingredients
- 100 g clarified butter/ghee room temperature
- 85 ml golden syrup
- 1 tsp baking soda
- 50 g castor sugar
- 50 g brown sugar
- 115 g plain flour
- 100 g walnuts
- 100 g whole rolled oats
Instructions
- Preheat the oven to 150C
- Run the walnuts in the processor with the flour until you get a fine-meal. Turn into a bowl, then grind the whole rolled oats roughly. We aren't looking for flour, just a small grind. That gives you good texture.
- Add the butter, golden syrup and sugars to the bowl of a stand mixer {or a large bowl} and whisk until fluffy. Add the remaining ingredients and mix well. The dough will be a little stiff.
- Drop a tablespoon or cookie scoop of dough on parchment lined cookie sheets, flatten with the tines of a fork. {I rolled the dough into balls, flattened them slightly with the palm of my hand, and then further flattened them by pressing down with a fork.}.
- Bake for 15-20 minutes until golden brown.
- Leave to cool on cookie sheets for 5 minutes {they are quite tender when they come out of the oven}, shape them gently if you'd like to {see below in Q&A}, and then transfer on racks to cool completely.