package cookies: ANZAC biscuits

My best friend lives in Durham, NC which makes dropping off cookies a bit more difficult. When she lived around the corner from me in Vancouver it was real easy to do so many things, but through the years we've managed nicely, I think. She's a good friend and her holiday package to me was chock full of good stuff, including a few things that would be pretty difficult for a Canadian to find...like a can of boiled peanuts, a bag of grits and the holiest of all flours, the very Southern White Lily. Yes, my friend knows me well.

When it came time for me finally send off my uber-late holiday box to her, there was still a bit of room in the package and I wanted to fill it with some baking. After spotting the recipe for ANZAC biscuits, I decided that this would be the biscuit that would make the trip over the border to North Carolina. These cookies are made for traveling long distances since they were baked up by loved ones of the Australian New Zealand Army Corps and sent off to soliders fighting abroad. Traditionally, these are made with golden syrup, but since I didn't have any on hand, I decided to sub in honey instead which is a very acceptable substitute.

Besides the little history lesson, how are these easy to whip up cookies? They're good, but honestly, they're not my favorite. I love coconut and oats but I felt that they were missing something. They are sturdy and hearty and not overly sweet which are all good things in my book, but I couldn't put a finger on what was missing. Maybe next time a bit of lemon zest would make these cookies sing or a splash of vanilla or almond extract to round out the flavour. Yeah, that's probably it! As is, it definitely makes a good breakfast cookie with a cup of hot coffee. However, that's just my opinion. They are an eggless cookie, so that's always a nice find. Easy to make vegan too by replacing the butter with a vegan margarine and the honey with agave nectar. My husband liked these cookies a whole lot and they reminded him of cookies his grandmother used to make, and grandma's cookies are never a bad thing!

Yeah, yeah, yeah, it's about the Bloggies again. I really would love to win, so please tackle the very unruly sideways scroll bar and vote for me as Best Canadian Weblog. While you're there, vote for a few other favorites (I'm in very good company). Remember, voting ends February 2nd!

anzac biscuits
(recipe adapted from Martha Stewart)
2 c all-purpose flour
2 cs rolled oats
1 3/4 c sugar
1 c sweetened flaked coconut
1 c (2 sticks) unsalted butter
1/2 t salt
2 T honey
3/4 t baking soda
1/4 c boiling water

1. Preheat the oven to 350 and line cookie sheets with parchment or silpat. In a large bowl combine flour, oats, sugar, salt and coconut. Set aside.

2. In a medium size pot, melt butter and honey together. In a measuring cup, dissolve the baking soda in the hot water and pour into the butter mixture. ..be careful as the baking soda will foam up. Stir well and pour into flour and oats mixture.

3. Use a tablespoon to gather the dough to form a ball with your hands. This mixture is very crumbly, so roll tightly! Press the dough with the palm of your hand to flatten slightly. Bake for 13-15 minutes or until golden brown. Transfer to wire racks to cool. Makes about 18 cookies.

oh sweet jebus: crispy salted oatmeal white chocolate cookies

It's funny. When I first saw this recipe on Smitten Kitchen, there was no doubt in my mind that I'd be making these cookies. I love the combination of salty and sweet and to find such goodness in one cookie is like finding cookie nirvana. So I bookmarked the recipe and quickly forgot about it. Then I bookmarked it again. And again. Well, you know what they say, three times bookmarked is the charm!

I hope you don't choose to wait as long as I did to make these cookies. I mean it, they are good. Too good! Thin and crispy and that sprinkle of fleur du sel (hell, just use regular ol' kosher instead) on top, is the icing on the cake. The salt brings an interesting complexity to each bite...it's like a party in your mouth! As for the white chocolate? Normally, I'd go for dark, but I had some leftover from last Christmas in the freezer. But please, when using white chocolate, buy the good stuff as taste and quality really does matter here. Callebaut all the way.

crispy salted oatmeal white chocolate cookies
(recipe adapted from Smitten Kitchen)
1 c all-purpose flour
3/4 t baking powder
1/2 t baking soda
1/4 t kosher salt
14 T unsalted butter, slightly softened
1 c sugar
1/4 c packed light brown sugar
1 large egg
1 t vanilla extract
2 1/2 c old-fashioned rolled oats
6 oz good-quality white chocolate
1/2 t fleur du sel (or Maldon or kosher)

1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, and the 1st salt measurement in a medium bowl.

2. In another bowl, beat together butter and sugar until fluffy. Add in eggs and vanilla until combined. Slowly add in flour mixture and mix until just blended. Add in oats and chocolate until incorporated.

3. Spoon up a large tablespoon of dough and roll it into a ball, repeat for remaining dough. Press down on each ball to slightly flatten and sprinkle a flake or two of fancy salt on each cookie. Bake for 12 - 15 minutes, or until cookies are golden brown. Transfer to wire rack to cool. Makes 24 - 30 cookies.