Food recipes
Cranzac Cookies
Cranzac Cookies Ingredients: oats sugars, brown wheat flour, white, all-purpose, unenriched shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) cranberries, dried, sweetened leavening ag...
Cranzac Cookies
Ingredients:
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened
leavening agents, baking soda
salt, table
water, bottled, generic
butter, without salt
syrup, maple, canadian
Directions:
Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
Line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, toss together the oats, brown sugar, flour, coconut, dried cranberries, baking soda, and salt.
Stir in the water, melted butter, and golden syrup until the dough is evenly moistened.
Using your hands, shape the cookie dough into 1 1/4-inch (3-cm) balls.
Place the balls on the prepared baking sheets and flatten them into 2-inch (5-cm) disks spaced 1 inch (3 cm) apart.
Bake, rotating the baking sheets midway through baking, until the cookies are light golden brown, about 12 minutes.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
The dough can be kept in the refrigerator for up to 5 days, or frozen for up to 1 month.
The baked cookies will keep well, stored in an airtight container, for up to 4 days.
Substitute raisins or dried cherries for the dried cranberries.
Lyles Golden Syrup, available in well-stocked supermarkets, gives these cookies their special flavor, so its worth seeking out.
If you cant find golden syrup, substitute cane syrup or a mild-flavored honey.
Ingredients:
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened
leavening agents, baking soda
salt, table
water, bottled, generic
butter, without salt
syrup, maple, canadian
Directions:
Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
Line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, toss together the oats, brown sugar, flour, coconut, dried cranberries, baking soda, and salt.
Stir in the water, melted butter, and golden syrup until the dough is evenly moistened.
Using your hands, shape the cookie dough into 1 1/4-inch (3-cm) balls.
Place the balls on the prepared baking sheets and flatten them into 2-inch (5-cm) disks spaced 1 inch (3 cm) apart.
Bake, rotating the baking sheets midway through baking, until the cookies are light golden brown, about 12 minutes.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
The dough can be kept in the refrigerator for up to 5 days, or frozen for up to 1 month.
The baked cookies will keep well, stored in an airtight container, for up to 4 days.
Substitute raisins or dried cherries for the dried cranberries.
Lyles Golden Syrup, available in well-stocked supermarkets, gives these cookies their special flavor, so its worth seeking out.
If you cant find golden syrup, substitute cane syrup or a mild-flavored honey.