Showing posts with label golden syrup. Show all posts
Showing posts with label golden syrup. Show all posts

Oct 11, 2016

Classic American Oatmeal Cookies (Eggless)

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Fill your cookie jar with this eggless version of the classic American oatmeal cookie. Buttery, sweet, with a hint of spice and a texture that's a delectable combination of crispy edges with delightfully chewy centers. Embellish them with raisins, walnuts, chocolate chips, coconut flakes, dried cherries, or chopped dates as you choose. This tasty recipe can easily be made vegan too. Great as a snack, tea time treat, gracing any holiday platter, or even breakfast! 

Oatmeal Cookies Eggless, veg, vegan, vegetarian, oatmeal, honey, golden syrup, recipe, cookie, biscuit, drop, raisin, dates, walnuts, egg free, eggless, spice, american, baked, oatmeal, oats, healthy, honey, quick cooking, holiday, snack

In looking to make an eggless version of classic American oatmeal cookies I first tried this highly lauded recipe on Food.com. It used a quarter cup of boiling water mixed with baking soda and resulted in a rather bland cake-like textured cookie that I really didn't care for. (Even the neighbor's buffalo gave me the side eye when I fed them to her.) So I substituted room temperature honey for the boiling water, baking powder for the baking soda, added an extra quarter cup of oats, and a touch of spice. The result was the best oatmeal cookie I've ever eaten! The honey really gave them the absolute perfect texture of crispy edges with a tender chewy center as well as a boost of flavor. I've also made them vegan using vegetable margarine and golden syrup in place of the butter and honey and they taste just as delicious. The optional dash of nutmeg and cinnamon was just enough spice to add a bit of pizazz. Baking the cookies at the recommended 350F/175 tended to give a cookie with a crispy bottom but raw top so I amended that by reducing the heat and lengthening the baking time a bit.

The dark and sweet raisins traditionally used in American oatmeal cookies are not usually available here in Nepal. The raisins we get are mostly sultanas or a type of golden raisin which I find tend to scorch or be too sour for this cookie. But we do have are these incredible dates from Iran! Can you believe this? A full kilo of hand packed dates with the most lovely caramel-like flavor and texture for a mere three dollars! Roughly chopped these dates perfectly compliment this oatmeal cookie. Of course, to please the Kashmiri contingency here I also use the deservedly famed Kashmiri walnuts too. But feel free to add in whatever you prefer in the way of dried fruit, nuts, or chocolate chips. 

Ingredients:
1 C butter, softened to room temperature (or margarine if you wish to make these vegan)
3/4 C brown sugar
1/4 C white sugar
1 tsp vanilla
1/2 tsp salt
1 tsp ground cinnamon (optional)
1/2 tsp nutmeg or allspice (optional)
1/4 C honey (or golden syrup if you wish to make these vegan)
1 tsp baking powder
1&1/2 C flour/maida
2&1/4 C quick cooking oats
1/2 C chopped dates (or raisins, chocolate chips, dried cherries)
1/2 C chopped walnuts (optional) 

Here's what to do:                                 
1) In a large mixing bowl beat butter or margarine, sugars, vanilla, salt, spices, and honey together until smooth and creamy. Scrape down sides of bowl if necessary.

2) Add in flour and oats, mix well. Add dates or raisins and nuts if using. Mix until dough pulls away from the bowl and sticks to itself. Cover dough with cling film and chill for at least 3 hours. I usually put the dough in the freezer overnight.


3) When ready to bake heat oven to 325F/170C. Scoop tablespoonfuls of dough onto baking sheets lined with parchment or silicone mats. Flatten scoops of dough to about a half inch thick with the bottom of a glass wrapped in cling film or the heel of your hand. Be sure to leave about an inch and a half between cookies so they bake evenly. 

Flatten the scoops of dough slightly as seen on the right.

4) Bake in preheated oven for for 18 to 20 minutes or until bottoms of cookies are slightly browned.  Allow to cool for 10 minutes before removing from baking sheet with spatula. Makes 3 dozen. Keep stored in an airtight container for up to 2 weeks.








Feb 10, 2016

Anzac Biscuits

australia new zealand anzac biscuits recipe veg vegetarian golden syrup coconut

This is my recipe for Anzac biscuits, the eggless cookie made famous during World War II. These deliciously crispy, buttery, coconut-y cookies were baked and sent to the Australia New Zealand Army Corps (ANZAC) while abroad. Easy to make and excellent 'keepers' these biscuits are a great choice for the cookie jar or a tea time treat.

Hail, Britannia!
Golden syrup, the UK's greatest culinary achievement.
Ingredients:
1 C white flour
1 C rolled oats
3/4 C brown or white sugar
1/2 C desiccated coconut
1/2 C butter
3 TBS golden syrup
pinch of salt
1/2 tsp baking soda
1 TBS hot water

Here's what to do:
1) Heat oven to 350F/180C. Line baking sheets with parchment paper or silicone baking mats. In a large mixing bowl combine flour, oats, sugar, and coconut. Set aside.
Mix dry ingredients & set aside.
2) In a heavy bottomed saucepan over medium heat melt the butter, a pinch of salt, and golden syrup together. Dissolve baking soda in hot water and add to melted butter and syrup mixture. (Be careful, the mixture may foam up a bit.)

Beware of bubbles!
3) Pour hot butter and syrup mixture over dry ingredients in mixing bowl, stir until thoroughly combined.

Mixed thoroughly.
4) Form tablespoon sized balls of the mixture and place on lined baking sheets two inches apart. Flatten biscuits slightly with the palm of your hand. The biscuits will puff up and spread a bit when baked.

Ready to go into the oven.
5) Bake about 12 to 15 minutes or until evenly brown on the bottom. Biscuits will be soft when hot but will firm upon cooling. Allow to cool for 10 minutes before transferring with spatula. Makes about 16 biscuits.

Ready to eat!
Helpful Hints:
According to certain Kiwi friend of mine: "Do not put sultanas, dried cranberries, flax seeds, spice, margarine, or any another abominations into Anzac biscuits." This biscuit is a matter of national pride! (For those who don't know, "Kiwi" is slang for a New Zealander.)

If you are unable to obtain golden syrup, honey works well as a substitute. (But don't tell my Kiwi friend I told you that!)

Store in an airtight container to maintain crispness.

The dough is a little crumbly so I use a tablespoon sized scoop to press it into balls.

Using brown sugar will make these biscuits a little chewy. Using white sugar in these biscuits will make them crispier.

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