Cookies, Kiwi Classic

Ginger + Sesame Anzacs


Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! As y’all know I’m a big fan of oats in everything. So naturally I’m a big fan of the Anzac biscuit. I favour the thin chewy style. The way my mum makes them. Hi mum. If you’re looking to try something a bit different I’ve got you covered. We’re putting the patented WB spin on them this year. Adding a few things to take them to the next level. Candied ginger for bite. Toasted sesame seeds for nuttiness. A bit of chocolate because duh. There are a couple of tricks the getting the perfect bake on these cookies. Keeping the oven temp low. Watching for the right signs of doneness. Leaving the cookies to set on the tray.

For those non-antipodeans Anzac Day is our Veterans Day – we honour those who have fought and died for our country and the world. In classic kiwi fashion one of the enduring symbols of our nation’s participation in WWI is a home-baked treat sent to soldiers by their families. In the immortal words of Laurence Binyon:

~ At the going down of the sun and in the morning, we will remember them. ~

 

Onto the cookies. Heat the oven to 160C (320F). I know it’s low. It will help you keep an eye on the colour and get the cookies out in time.

In a large bowl mix together the oats, coconut, flour, sugar, salt, sesame seeds and ginger.

In a medium saucepan melt the butter and golden syrup together.

Mix the baking soda and hot water together and add to the butter. It will foam up a bit.

Mix it well and add to the dry ingredients.

Mix until combined.

Make balls of about 2 teaspoons of dough – the OXO small cookie scoop is the perfect size. Place them on cookie sheets lined with baking paper. Make sure you leave a lot of room for spreading. I put 10 to 11 on each sheet.

Bake for 10 to 12 minutes rotating the tray halfway through. You are looking for the cookies to be rich brown at the edges and golden on top. They will be puffed but just starting to collapse back at the edges when they’re ready.

Leave them on the tray out of the oven for 10 minutes to cool and set up. The tops will settle down flat and the colour will even out as they cool.

Transfer the cookies to a wire rack to cool completely. While they’re on the rack drizzle a little melted chocolate on top if you like that sort of thing. Which we do.

Lest we forget.

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Ginger + Sesame Anzac Cookies


Prep Time : 15 mins | Cook Time : 15 mins | Total Time : 1 hour | Difficulty : Easy

Makes : approx. 35 cookies

Chewy oaty cookies with the added nuttiness of sesame seeds and the refreshing zing of ginger.

Ingredients:

  • 1 cup (100 grams) rolled oats (not wholegrain or “porridge” oats)
  • 3/4 cup + 2 tablespoons (75 grams) unsweetened desiccated coconut
  • 3/4 cup (100 grams) all purpose flour
  • 1 cup (200 grams) sugar
  • 1 tablespoon toasted sesame seeds
  • 1/4 cup (40 grams) finely chopped crystallised ginger
  • 1/4 teaspoon salt
  • 8 tablespoons (115 grams) unsalted butter
  • 2 tablespoons (50 grams) golden syrup
  • 1 teaspoon baking soda
  • 2 tablespoons boiling water
  • optional: melted dark chocolate to drizzle

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowls and spoons
  • Cookie sheets lined with baking paper

Directions:

Heat the oven to 160C (320F). I know it’s low. It will help you keep an eye on the colour and get the cookies out in time.

In a large bowl mix together the oats, coconut, flour, sugar, salt, sesame seeds and ginger.

In a medium saucepan melt the butter and golden syrup together.

Mix the baking soda and hot water together and add to the butter. It will foam up a bit.

Mix it well and add to the dry ingredients. Mix until combined.

Make balls of about 2 teaspoons of dough – the OXO small cookie scoop is the perfect size. Place them on cookie sheets lined with baking paper. Make sure you leave a lot of room for spreading. I put 10 to 11 on each sheet.

Bake for 10 to 12 minutes rotating the tray halfway through. You are looking for the cookies to be rich brown at the edges and golden on top. They will be puffed but just starting to collapse back at the edges when they’re ready.

Leave them on the tray out of the oven for 10 minutes to cool and set up. The tops will settle down flat and the colour will even out as they cool.

Transfer the cookies to a wire rack to cool completely. While they’re on the rack drizzle a little melted chocolate on top if you like that sort of thing. Which we do.

Lest we forget.

Cook’s Notes:

  • Don’t use wholegrain rolled oats or oats labelled as “porridge” or “quick cooking” for this recipe you won’t get the right texture. The different grades of rolled oats absorb moisture at different rates and cook for different times so use the right kind.
  • The best crystallised ginger in NZ is at Commonsense Organics – it has the best flavour of any that I’ve tasted so if you can get your hands on some you should.

 – These cookies keep well. Store in an airtight container at room temperature for up to a week – 

Adapted from Ladies, A Plate by Alexa Johnson.

© 2017 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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