Coconut oat molasses cookie/biscuit (modified ANZAC) recipe

Coconut oat molasses cookie

 

These cookies are a modified version of ANZAC cookies. The recipe for ANZAC cookies is posted here.

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.

Ingredients

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

Directions

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

Dulce de Leche Chocolate Slice (Millionaires Shortbread) Recipe

Dulce de Leche Chocolate Slice

This is a modified version of millionaire’s shortbread, also known as chocolate caramel slice. I decided to upgrade the recipe to a billionaires shortbread by using dulce de leche instead of caramel. And it worked great.

The slice is really easy to assemble as long as you have the three components ready.

Ingredients

Dulce de leche (click here for recipe)

Shortbread base (click here for recipe)

Melted chocolate

Directions

1.  Prepare the dulce de leche and shortbread

2. Spread the dulce de leche over the shortbread

3. Top with melted chocolate

Coconut Oil Shortbread Cookie Recipe

Coconut oil shortbread cookies

These shortbread cookies are made with coconut oil instead of butter. Perhaps I can call these tropical shortbread instead of Scottish shortbread. 

Unlike butter which is 80% fat and 20% water, coconut oil is 100% fat. The cookies will be very short and crumbly if made using coconut oil only. I added some water and it produced a much better result.  

Working with the dough can be quite tricky. The dough is really soft when its warm and it gets really hard quite quickly if it is chilled. If it gets too soft just a few minutes in the refrigerator will harden is sufficiently, making it easier to work with. When the dough is too soft it may seem that there is too much oil in the batter. however it will be fine once baked. If you feel there is too much oil perhaps add a little more flour if you wish, otherwise chill the dough for a few minutes.  The cookie may spread a lot while baking. Mine didn't though.

This recipe is quite challenging and the results can be temperamental. 

Ingredients

½ cup sugar
210ml coconut oil
40 ml water
2-2½ cups flour (you may need a little more)

Directions

1. Heat oven to 170°C / 340°F 
2. Mix the coconut oil, water and sugar thoroughly until smooth.
3. Add flour and mix to get a smooth paste.
4. Form the dough in the desired shape, preferably about 1 cm thick. Chill the mixture for a few minutes if its gets too difficult to work with
5. Bake until pale golden-brown, about 15-20 minutes

Coconut oil shortbread cookies