Anzac Biscuits...or Oatmeal Cookies Topped with our Pure Flaky Sea Salt
Sweet, Salty, and perfectly good to eat anytime of the day…
IMO, the best Oatmeal Cookie!
Hope you stayed warm and cozy through the Blizzard of 2022! We received about 18-20 inches here in Newport, RI. Three days later we are still navigating icy roads and piles of snow and staying warm by eating the most comforting food and snacks.
Here’s one of the recipes I tried out this past weekend from a cookbook I was gifted for Christmas ‘Pastry Love Baker’s Journal of Favorite Recipes’ by Joanne Chang. I always look to find a recipe that would benefit from a “sprinkle, sprinkle” of our pure Newport Sea Salt on top and this delicious Anzac Biscuits recipe was one of them. They were just the right kind of sweet I was looking for with some oats and coconut action and of course a finish of pinch of our sea salt on the top. It’s all about the sweet and salty in our home!
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. Anzacs were made It has been claimed that biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. (wikipedia)
I omitted the raisins…no judgement ;)…added a pinch of cinnamon to the oat and coconut mixture and added a little pinch of our pure sea salt to the top of each cookie. Also, I weighed the ingredients when the recipe provided weights. It matters. Can’t wait to try more recipes from ‘Pastry Love Baker’s Journal of Favorite Recipes’. What have you been comfort baking or cooking??
Recipe inspired by ‘Pastry Love Baker’s Journal of Favorite Recipes’ by Joanne Chang
Ingredients for Anzac Biscuits Topped with our Pure Flaky Sea Salt
1 cup/140 grams all-purpose flour
1 1/4 cups/125 grams of rolled oats
1 1/4 cups/125 grams desiccated UNSWEETENED coconut
2/3 cup firmly packed /150 grams of light brown sugar
1/2 cup/1 stick/115 grams UNSALTED butter
2 TBSP maple syrup
1/4 cup of water
1 tsp baking soda
1/2 tsp kosher salt
a pinch of our Newport Sea Salt Pure Flaky Salt on top of each cookie for the win! :)
Cinnamon optional
Directions:
Preheat oven to 350° and place a rack in the center of the oven. Line a baking sheet with parchment paper and set aside. Alternatively, you can lightly butter a baking sheet if you don’t have parchment paper.
In a large bowl, stir together the flour, …PAY ATTENTION here as I almost messed up…1 cup/100 grams of the oats, 1 cup/100 grams of the coconut, and brown sugar until thoroughly combined.
In a small bowl, stir together the remaining 1/4 cup 25 grams oats and 1/4 cup/25 grams of coconut and set aside. (This will be used to roll the cookie dough in prior to going into the oven.) I sprinkled some cinnamon in to this mixture.
Place the butter, maple syrup, and 1/4 cup/60 grams water in a small saucepan and bring to a gentle boil. (The third time I prepared these yummy biscuits, I ‘tried’ to brown the butter….as I was a little skeptical if this could ruin the butter mixture, but I felt it was a nice touch.
Remove from the heat and whisk the baking soda and salt until it bubbles. (It will feel like a science experiment here as the mixture foams up. Immediately, add the liquid to the oat mixture and stir until the mixture comes together.
Using a tablespoon measure or a small cookie scoop, one at a time, scoop out rounded balls of cookie dough, and roll them out in the oat/coconut mixture.
Place on prepared cookie sheets about 3 inches apart as cookies will spread (I did not pat them down.) Bake for 18-20 minutes depending on your oven temperature and rotate the pan midway through the baking time. Keep an eye on them as my cookies were ready before the 18 suggested minutes.
Remove the pan from the oven, immediately sprinkle a pinch of Newport Sea Salt to the top of each cookie, and let cool on the sheet on a wire rack.
Finale - bite in and enjoy with a cold glass of milk!
They are so good that I am about to go buy more unsweetened coconut and oats to have on hand for the next batch! Yum!!