I feel foolish craving cookies when it is near 100% humidity outside. However, I excel in folly, so on with the oven.
No gooey chocolate chips or deeply spiced treats today; rather, a not-too-sweet, sturdy cookie that can make fast friends with a cup of tea, or stand in for a muffin for breakfast on the go. The solution? Anzac biscuits (that’s a cookie to the Brits, New Zealanders and Aussies), which were designed for just such a purpose
Anzac biscuits were popularized by World War I care packages to soldiers of the Australian and New Zealand Army Corps (ANZAC), since they kept well on the overseas voyage to Europe. Here I’ve refashioned the cookies with quinoa flakes and quinoa flour, as they, too, are excellent travelers!
Other flours that work beautifully here are whole spelt flour, white whole wheat flour (or whole wheat pastry flour), or your favorite gluten-free flour mix.
Quinoa Anzac Biscuits
Makes 2-1/2 dozen cookies
Preheat oven to 325°F
Large baking sheet, lined with parchment paper
1 cup quinoa flakes or quick-cooking rolled oats (certified GF, if needed)
1 cup natural cane sugar or packed light brown sugar
1/2 cup unsweetened flaked coconut
1/2 tsp baking soda
1/4 tsp fine sea salt
1/4 cup unrefined virgin coconut oil, warmed, or unsalted butter, melted and cooled slightly
3 tbsp water
2 tbsp Lyle’s Golden Cane Syrup, honey, or pure maple syrup
1. In a large bowl, whisk together quinoa flakes, quinoa flour, sugar, coconut, baking soda and salt. Stir in oil, water and syrup until well blended.
2. Drop dough by tablespoonfuls onto prepared baking sheet, spacing them 2 inches apart.
3. Bake in preheated oven for 11 to 13 minutes or until golden brown. Let cool on pan on a wire rack for 2 minutes, then transfer to the rack to cool. Repeat with remaining dough.
* Tropical Anzac Biscuits: Add 1/3 cup golden raisins, 1/4 cup chopped macadamia nuts and 3/4 tsp ground allspice with the coconut.
* Store the cooled biscuits in an airtight container in the refrigerator for up to 1 week.