Cranberry Anzac Cookies

from ButterYum

makes 36 cookies

Ingredients

• • 1 cup (200g packed dark brown sugar

  • 1 cup (95g) old fashioned oats (not instant or quick-cooking)

  • 1 1/4 cup (175g) all purpose flour (bleached or unbleached)

  • 1 cup (90g) UNsweetened shredded coconut or desiccated grated coconut (DO NOT use sweetened coconut)

  • 1/2 cup (60g) dried cranberries (or raisins, currants, dried chopped cherries, dried blueberries)

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon fine salt

  • 1/4 cup lyle’s golden syrup

  • 1/4 cup unsalted butter, melted

  • 3 tablespoons warm water

Directions

• 1. Preheat oven to 350F, place rack in center position, and line 3 half sheet pans with silpat liners.

  2. Place the dark brown sugar in a large mixing bowl and break up any clumps by hand.

  3. Add the oats, flour, shredded coconut, dried cranberries, baking soda, and salt; mix well.

  4. In a 1 cup heat-proof measure, combine lyle’s golden syrup, melted butter, and warm water; mix to combine and pour over oat mixture.

  5. Use a silicone spoonula to combine everything together until no dry ingredients remain.

  6. Use a #50 scoop to portion even mounds of batter, 12 per sheet pan; flatten each mound of cookie dough with your fingers until their height is reduced in half (as shown above).

  7. Bake one sheet at a time for 10-12 minutes until the cookies darken around the edges.

  8. Remove cookie sheet from oven and allow cookies to cool on the sheet pan for at least 10 minutes before transferring to a rack to cool completely.

Notes

• • If the cookie dough is too dry to form, David says you can add a teaspoon of water at a time until it’s wet enough to hold together.

  • If you can’t find Lyle’s golden syrup, you can use a lightly flavored honey or light corn syrup instead (although I highly recommend finding golden syrup - you will definitely thank me!).

  • These cookies are sweet so I would NOT use sweetened shredded coconut. Look for UNsweetened coconut in the baking, health food, or international section of the grocery store. Also, try your local international grocery store. Desiccated coconut can be substituted.

  • If you don’t have 3 sheet pans, reuse the one(s) you do have, but make sure each pan is completely cool before using it again.

adapted from Ready for Dessert by David Lebovitz