Cranzac Cookies
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Cranzac Cookies
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Adapted from Ready for Dessert (Inspired by a recipe in the former Cooking Light magazine, who I wrote and developed recipes for)Answers to FAQs-If you don't have dried cranberries, you can use raisins, dried cherries or dried blueberries. If you'd like to use dates or apricots, those would work well, if diced. -Golden syrup can be found in well-stocked supermarkets and grocery stores, or online. If you can't find it or don't have it, you can use agave nectar, rice syrup, or mild-flavored honey. I haven't tried or tested them all, but sorghum or cane syrup may work, or maple syrup, but I would consider using only 2 tablespoons if using honey or another liquid sweetener as their flavors are much stronger. If the dough feels dry at the end, add a teaspoon or so of water, just enough to moisten it enough so it comes together.-I've not made these without the coconut but if you do try them, let us know how they work ...
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Ingredients
- 1 cup (95g) rolled oats not quick-cooking, old-fashioned
- 1 cup (200g) dark brown sugar packed
- 1 1/4 cups (175g) flour
- 1 cup (90g) coconut unsweetened, shredded
- 1/2 cup (60g) dried cranberries
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons water
- 4 tablespoons (60g) unsalted butter melted, or salted butter
- 1/4 cup (60ml) golden syrup
Instructions
- Preheat the oven to 350ºF (175ºC.) Line a baking sheet or two with parchment paper or a silicone baking mat. (If you want to bake them all off at once, you can using two baking sheets, although there will likely be enough dough left to bake more.)
- In a large bowl, mix together the oats, brown sugar, flour, coconut, dried cranberries, baking soda, and salt. Add the water, melted butter, and golden syrup and stir until everything is well combined.
- Using your very clean hands, or a spring-loaded ice cream scoop, shape the dough into 1 1/4-inch (3cm) balls. Place them evenly spaced apart (about 1-inch/3cm) on the prepared baking sheet(s) and use your hand to flatten each mound of dough so they are about half as high as they originally were. (About 2-inches/5cm.)
- Bake the cookies, rotating the baking sheet(s) in the oven, until they are lightly browned across the top, about 12 minutes. Remove from oven and when cool enough to handle, use a spatula to a wire rack.
Notes
- Storage: The cookies will keep for up to five days in an airtight container at room temperature. The dough can be refrigerated for up to 5 days or frozen for up to three months.
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