09 May 2012

Cookies Again

Anzac Day was 25 April.   I made these cookies for sharing later today since have impressive street cred: they "converted" a creative writing workshop to vegan cookie advocates in Spring 2011.  These cookies taught me an important lesson when I made them in October; I rushed the first batch and ended up with a giant cookie.  The lesson of "low and slow" was important for the driving in the snow I did the day after I made them.  Cookies are educational!






The giant cookie turned into my birthday cake with a little water and creative microwaving: cookie base with preserves, dried fruit, and chocolate chips on top.




Anzac Biscuits

Modified from http://www.101cookbooks.com/archives/anzac-cookies-recipe.html

1/2 cup vegan margarine (I used Earth Balance Coconut Spread and at another time regular EB)
2 tablespoons golden syrup (I used agave)

1/2 cup brown rice flour
1/2 cup Bob’s Red Mill All Purpose Gluten-Free Baking Flour
1 teaspoon xanthan gum
1/2 cup organic sugar
1/2 cup organic brown sugar (run it through the food processor if it’s a brick)
1/2 teaspoon Kosher salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup finely shredded unsweetened coconut (also food-process or blenderize if too big)
1 cup GF rolled oats

Preheat oven to 325 degrees Fahrenheit (low and slow).  Line two baking sheets with parchment.
In a small saucepan over medium heat, melt the margarine with the golden syrup.  Once melted, remove from heat.  Alternatively, combine margarine and syrup in a microwave-safe vessel and microwave for 1 minute or until melted.
In a large bowl, whisk together all the dry ingredients until uniformly combined.  Pour the melted margarine-syrup mixture over the dry ingredients and mix well.  DO NOT ADD WATER.  Keep mixing.  Once everything is uniformly shiny from the margarine, pack into a 2-tablespoon cookie scoop and deposit on prepared baking sheets.  If the mixture does not stick together in the bowl, that’s fine; just pack them into condensed small balls.




Bake for 6 minutes; when rotating the baking sheets, take out the oven and flatten the cookies gently with a fork.  Then return to the cookies to the oven for another 6-7 minutes or until golden and firm to the touch.  Cool on the sheets for five minutes then carefully transfer the cookies to a wire rack to cool completely.  Makes 28 cookies.




Notes:
Large chunks will disrupt the fragile matrix, hence using small coconut pieces (less than 1/2” long and less than 1/4” wide) is important.  DO NOT rush baking these cookies by trying to bake them at 350 degrees; you will end up with one big (albeit delicious) cookie that makes a good granola bar-type-thing.

Consider yourself warned!

Q

2 comments:

  1. Those cookies look good! However, the only ingredients I have in my pantry are oats, cinnamon, and baking soda. What's the best place to buy the other ingredients?

    ReplyDelete
  2. Thanks! You could probably find all the other ingredients at a well-stocked Shoprite or Wegman's (if you're in New Jersey/New York area). Whole Foods would have everything as well, but you'd spend an arm and a leg. Trader Joe's would be good for the agave (maybe golden syrup?) and the sugars but nothing else. If you're OK with gluten, you could substitute all-purpose flour for the total amount of GF flours. Happy baking!

    ReplyDelete

Please share your thoughts responsibly.

LinkWithin

Related Posts Plugin for WordPress, Blogger...