Tuesday, April 4, 2017

Anzac Biscuits

Coconut oatmeal cookies are the thing that I bake the most often.  The Anzac biscuits for this week's Tuesdays with Dorie are a version of coconut oatmeal cookies that uses Lyle's Golden Syrup plus sugar for sweetening and does not include eggs.

I was unable to find Lyle's Golden Syrup at the grocery store.  I researched substitutes and went with light corn syrup and molasses in a 2:1 ratio.

My other deviation from the recipe was to use unsweetened coconut.

Dorie says the dough will be soft and a tad crumbly.  My dough was very crumbly.  I used my new cookie scoop which was great for even portions of dough.  I pushed the dough crumbs together and assumed that they would bake up fine into cookies and they did.




6 comments:

  1. They look good! And they are supposed to be crumbly (I'm the Mardi she consulted for this recipe!). Brown rice syrup (that I had from a previous Dorie recipe) also works in this recipe!

    ReplyDelete
  2. Yep, I am an Aussie like Mardi and I confirm they are meant to be crumbly. Nice job on the Anzacs.

    ReplyDelete
    Replies
    1. Good to know they are supposed to be crumbly!

      Delete
  3. We loved these too. I also did a substitution for the Golden syrup.

    ReplyDelete
  4. They look like they turned out beautifully! Luckily, golden syrup is a regular grocery store item in Canada, so I have some in my pantry, but I imagine corn syrup would work just as well.

    ReplyDelete