Cranzac Cookies
 
 
Adapted from David Lebovitz's recipe
Author:
Serves: 14
Ingredients
  • ⅓ cup (35g) old fashioned rolled oats
  • ½ cup packed (100g) dark brown sugar
  • ½ cup + 2 tablespoons (88g) all-purpose flour
  • ⅓ c (30g) unsweetened shredded coconut
  • ¼ cup + 2 tablespoons (55g) tart dried cherries
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1½ tablespoons water
  • 2 tablespoons (30g) Earth Balance Buttery Sticks melted (or regular butter)
  • 2 tablespoons (30ml) Lyle's Golden Syrup
Preparation
  1. Preheat oven to 350 degrees with oven rack positioned in the middle. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the oats, brown sugar, flour, coconut, dried cherries, baking soda, and salt. Add the water, melted Buttery Sticks and golden syrup. Stir until everything is well combined.
  3. Shape dough into 14 small balls and place them evenly spaced apart (about 1") on the baking sheet. Use your hand to slightly flatten each ball so they are about half as high as they originally were.
  4. Bake cookies, rotating the baking sheet half way through, until the cookies are lightly browned, about 12 minutes. Remove from the oven and let cool on the baking sheet for a few minutes. Transfer cookies to a rack to cool completely.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/06/21/cranzac-cookies/