|Coconut oat molasses cookie|
ANZAC cookies are one of my favourite cookies. ANZAC cookies were ‘invented’ during World War I so it is an old recipe that has remained unchanged. If something is delicious there is no need to change it. However sometimes I cannot resist but to experiment. Today I made just two small changes and the difference was quite significant. I replaced butter with coconut oil, and golden syrup with molasses. Because the difference was so much I felt this deserved a post of its own, to keep it separate from the original ANZAC!
Molasses adds a strong flavor unlike golden syrup which is more subtle. And coconut oil increases the coconut aroma and flavour, and it also affects the texture a little bit since coconut oil is 100% fat while butter is about 80% fat and 20% water.
Be careful with the amount of molasses, if in doubt add less not more. If you add too much the cookies will the harder, and if you add way too much the cookies will become teeth breakers.
I still prefer ANZAC cookies, I think I will stay forever loyal to them. However the modified ANZAC cookies are great if you prefer molasses flavor. If you have not tried ANZAC cookies before, perhaps you should try that first before trying this modified version.
125g coconut oil
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
1 cup sugar
1 tablespoon molasses
1 teaspoon baking soda
2 tablespoons boiling water
1. Heat the oven to 180C
2. Melt coconut oil and molasses in a large saucepan
3. Add bicarbonate of soda mixed with boiling water
4. Combine all dry ingredients then add melted mixture and mix well
5. Roll teaspoonfuls of the mixture into balls, place on baking tray and flatten slightly
6. Bake until golden brown and delicious, approx 10-15 minutes