Australian Oat-Coconut Cookies
(Anzac Biscuits)
From: Milk Street: The New Home Cooking
Toasting the coconut and the oats deepened the flavor of the biscuits. Honey and dark brown sugar stood in for traditional golden syrup. Be sure to have all the ingredients measured beforehand; it’s important to combine everything as soon as possible after the baking soda has been incorporated into the wet ingredients. Underbaking the cookies gave them chewy centers. An oiled 1 tablespoon measuring spoon helped portion out the cookies.
Don’t roll these cookies into balls. It will knock the air out of them and result in a dense cookie.
100 grams (1¼ cups) old-fashioned rolled oats
98 grams (1¼ cups) unsweetened shredded coconut
156 grams (1 cup) whole-wheat flour
10 tablespoons (1¼ sticks) salted butter
99 grams (½ cup packed) dark brown sugar
1/4 cup brewed coffee
3 tablespoons honey
2 teaspoons vanilla extract
1 teaspoon grated orange zest
1 teaspoon baking soda
DIRECTIONS
Heat the oven to 350ºF with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. In a large skillet over medium-high, toast the oats, stirring often, until fragrant and beginning to brown, about 5 minutes. Reduce the heat to medium-low and add the coconut. Toast until golden, stirring constantly, 1 to 2 minutes. Transfer to a large bowl. Stir in the flour. Wipe out the skillet.
Return the skillet to medium-low heat and add the butter, sugar, coffee, honey, vanilla and zest. Cook, whisking, until butter melts and the mixture begins to boil. Off heat, add the baking soda and stir until completely mixed, pale and foamy. Add to the oatmeal mixture and stir until just combined.
(Anzac Biscuits)
From: Milk Street: The New Home Cooking
Toasting the coconut and the oats deepened the flavor of the biscuits. Honey and dark brown sugar stood in for traditional golden syrup. Be sure to have all the ingredients measured beforehand; it’s important to combine everything as soon as possible after the baking soda has been incorporated into the wet ingredients. Underbaking the cookies gave them chewy centers. An oiled 1 tablespoon measuring spoon helped portion out the cookies.
Don’t roll these cookies into balls. It will knock the air out of them and result in a dense cookie.
100 grams (1¼ cups) old-fashioned rolled oats
98 grams (1¼ cups) unsweetened shredded coconut
156 grams (1 cup) whole-wheat flour
10 tablespoons (1¼ sticks) salted butter
99 grams (½ cup packed) dark brown sugar
1/4 cup brewed coffee
3 tablespoons honey
2 teaspoons vanilla extract
1 teaspoon grated orange zest
1 teaspoon baking soda
DIRECTIONS
Heat the oven to 350ºF with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. In a large skillet over medium-high, toast the oats, stirring often, until fragrant and beginning to brown, about 5 minutes. Reduce the heat to medium-low and add the coconut. Toast until golden, stirring constantly, 1 to 2 minutes. Transfer to a large bowl. Stir in the flour. Wipe out the skillet.
Return the skillet to medium-low heat and add the butter, sugar, coffee, honey, vanilla and zest. Cook, whisking, until butter melts and the mixture begins to boil. Off heat, add the baking soda and stir until completely mixed, pale and foamy. Add to the oatmeal mixture and stir until just combined.