Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 2 tablespoons boiling water
- 1 cup white chocolate chips
Special equipment needed:
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Whisk or fork
- Spatula
Step-by-step instructions:
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, rolled oats, desiccated coconut, granulated sugar, and brown sugar.
- In a separate bowl, mix together the melted butter and golden syrup.
- In a small bowl, dissolve the baking soda in boiling water and add it to the butter mixture.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Fold in the white chocolate chips.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 12-15 minutes
5. Temperature:
- 350°F (180°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 200 per cookie
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 15mg
- Sodium: 100mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 2g
Substitutions for ingredients:
- Instead of white chocolate chips, you can use milk or dark chocolate chips, or chopped nuts.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the dough for a fruity twist.
- Replace the white chocolate chips with butterscotch chips for a different flavor.
Tips and tricks:
- Make sure to use unsalted butter to control the amount of salt in the recipe.
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too dry, add a tablespoon of milk to moisten it.
- For a chewier texture, reduce the baking time by a minute or two.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5 minutes, or until warmed through.
Presentation ideas:
- Arrange the cookies on a platter and sprinkle some shredded coconut on top for a festive touch.
Garnishes:
- Shredded coconut, chopped nuts, or drizzled melted chocolate can be used as garnishes.
Pairings:
- Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
- These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough in the fridge for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to moisten the dough.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling the dough.
Food history:
- Anzac biscuits are a traditional Australian cookie that were sent to soldiers during World War I as a way to provide them with a taste of home.
Flavor profiles:
- These cookies have a sweet and nutty flavor from the coconut and white chocolate, with a hint of caramel from the golden syrup.
Serving suggestions:
- Serve the cookies on a platter with a cup of tea or coffee for a cozy afternoon treat.
Related Categories
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Region: Australian
Taste: Sweet, Nutty, Buttery, Caramelized, Chocolatey