Monday, August 24, 2015
Old Favorite Anzac Cookies A New Way
This has been a summer of integrating old and new. On the new deck we used some of the old framing, but then used lots of new lumber for the decking and railings. We have a new outdoor carpet anchoring an outdoor living room with a very old wicker couch and chair and an almost new rocker.
Here is Sweetie enjoying the rocker and some dragonfly lights from our daughter.
Some treasure from my Mom's home arrived a few weeks ago and I have been finding them new homes around the house so reminders of her are everywhere. It makes me smile.
I made Straight Shooter Anzac Cookies for his birthday. Since I wanted to be able to eat some of them myself, I made them gluten and dairy free...old and new again. The old recipe was given to me by MaryEllen from Perth, Australia, the wife of an old friend of Sweetie's. Since ANZAC stands for Australia and New Zealand Army Corps and since Anzac cookies were sent to the Australian and New Zealand troops during (I believe) the first and second World Wars, and also sold to raise money for veterans between the wars, getting a recipe for the cookie from an Australian born and bred is special. I hope she is OK with having a gluten free version.
To make the change, I substituted butter flavored Crisco for the butter. Since both get melted I don't think it makes a big difference in the texture and the flavor will be a little different with any butter substitute. I was amazed at how the butter flavored Crisco kept most of the buttery flavor in the cookies. The other change was to substitute gluten free baking mix for the all-purpose flour and self-rising flour. I also added some baking powder and salt since I wasn't using self-rising flour. I left out the nuts, but did put in some golden raisins. Straight Shooter was quite please and, except for the cookies being a little more crumbly than usual, he said they were just like his favorite old Anzacs.
So why should you make these? Well, they are fully flavored and chewy with the coconut, just a little sweet with the brown sugar, golden syrup and raisins, and really delicious, plus they are a great cookie with milk, tea, or coffee...or by themselves.
ANZAC Cookies Gluten Free
based on a recipe from MaryEllen Godfrey
1/2 cup (1 stick) non-dairy butter, melted (I used butter flavor Crisco shortening
2 tablespoons hot water
2 tablespoons golden syrup
3/4 cup brown sugar
1 cup gluten free rolled oats or regular rolled oats
1/2 cup gluten free flour mix (I used a mixture of brown rice flour, white rice flour, tapioca flour, and cornstarch)
1/4 cup gluten free oat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup coconut
1/2 cup golden raisins
1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees F. Grease a cookie sheet, mini-muffin pans, or decorative small cake pans.
Melt the butter or shortening in a large pot and mix in the hot water and the golden syrup and brown sugar.
In a bowl mix together the rolled oats, flour mixture, oat flour, baking powder, salt, baking soda. Add this mixture to the pot, along with the coconut, raisins and nuts (if using). Stir until well blended.
Form cookies by dropping by teaspoonfuls onto the baking sheet or by filling the mini-muffin pans or small decorative cake pans. Cookies don't rise much but they spread a little so space them a couple inches apart on the baking sheet if using.
Bake in preheated 350 degree F oven for 10-15 minutes or until golden brown.
Cool on a rack 5 minutes, remove from pan and cool on a rack until completely cool. Enjoy. Store any not eaten in an airtight container.