Tag Archives: cookies

ANZAC Biscuits (Cookies)

18 Apr

IMG_4075For the multicultural event that I mentioned in earlier posts like Homemade Girl’s Kapa Haka, I made ANZAC Biscuits as my food sample for New Zealand because ANZAC Day is next week on April 25th. I did research online to modify the recipe to American standards. I was lucky to find golden syrup at our local supermarket because we have a large Irish presence in our town but for most Americans you will have to use the substitution. I baked 266 cookies but somehow only 240 made it to the event. My family wouldn’t stop eating them.

ANZAC Biscuits (Cookies)

Ingredients:

  • 1 cup white flour
  • 1 cup oatmeal (not instant)
  • 1 cup brown sugar
  • ½ cup unsweetened shredded coconut
  • ½ cup butter
  • 2 TBSP golden syrup (You can substitute 1 TBSP light corn syrup & 1 TBSP molasses)
  • ½ TSP baking soda
  • 1 TBSP water

Directions:

  1. Sift flour into bowl.  Add the sugar, oatmeal, and coconut.
  2. Melt butter in a saucepan and then add the golden syrup and water.
  3. Stir baking soda into the liquid mixture.
  4. Add the liquid to the dry ingredients and mixture thoroughly.
  5. Place walnut-sized balls of mixture onto a greased cookie pan.
  6. Bake at 350° for 15-20 minutes.
  7. Biscuits will harden when cool.

Yields:  10 – 15 3-inch cookies or 20 – 30 1 ½-inch cookies

(Note:  I used a mini ice-cream scoop to help keep my cookies the same size.)

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Time to Make the Cookies

2 Jan
Peppermint Swirl Cookie

Chocolate Peppermint Pinwheel Cookie

All through the holiday season my sister was on a serious baking kick from cookies to cakepops.  Her cookies came our amazing and she used a simple resource to find all of her recipes.  Each cookie was made from scratch using recipes she found at the Food Network’s 12 Days of Cookies and in their cookie recipe database.

Her top favorites that made it to Christmas Eve, Christmas, family visitors from out of the country, New Year’s Eve and New Year’s Day parties are:

Florentine (Italy)

Florentine (Italy)

  1. Throwdown Chocolate Chip Cookie from Bobby Flay – These cookies were the favorite of most with their light and crispy texture.
  2. Snickerdoodles adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008 – A favorite among the non-chocolate eaters.
  3. JIF® Irresistible Peanut Butter Cookies by JIF® – My mom kept sneaking these cookies when we weren’t looking.
  4. Triple Chocolate Cookies by Bobby Flay – Please note that this recipe contains pecans.

    JIF® Irresistible Peanut Butter Cookie

    JIF® Irresistible Peanut Butter Cookie

  5. Ginger Snaps from Alton Brown – These spicy cookies have a little kick to them but go great with pumpkin pudding.
  6. Coconut Macaroons from Copyright 2002, Barefoot Contessa Family Style – They were perfectly moist without being mushy.
  7. Chocolate Peppermint Pinwheel Cookies from Alton Brown – Be sure your extract is peppermint as general mint extract can contain spearmint and alter the flavors.
  8. Florentines (Italy) from Food Network Kitchens – These were my personal favorite.
  9. Hazelnut Tea Cookies by Aida Mollencamp for 12 Days of Cookies 2008 – These were my daughter’s personal favorite.
Ginger Snap

Ginger Snap

Snickerdoodle

Snickerdoodle

Hazelnut Tea Cookie

Hazelnut Tea Cookie

Triple Chocolate Cookie

Triple Chocolate Cookie

Coconut Macaroon

Coconut Macaroon

Throwdown Chocolate Chip Cookie

Throwdown Chocolate Chip Cookie