David's Cranberry Anzac Cookies

I have long been a fan of David Lebovitz, famed pastry chef, best-selling author, and award-winning food blogger. These “Cranzac” cookies are his variation of Australia’s famous Anzac biscuits. The cookies (or biscuits as they’re traditionally called) are crunchy around the edges, chewy in the middle, and chock full of wonderful texture. They also contain one of my favorite baking ingredients - Lyle’s Golden Syrup. If you love golden syrup, but you’re not a fan of coconut, you might be interested in trying my Chewy Golden Syrup Cookies. Honestly though, my son-in-law isn’t a fan of coconut, but he gave these cookie two thumbs up!

This recipe comes together pretty fast by hand, but you can use a stand mixer as well.

To get 36 perfect cookies from this recipe, use level #50 scoop (my favorite size scoop for cookies).

Flatten the mounds of cookie dough a bit with your finger tips. Bake for 10-12 minutes.

Cool completely before storing in an airtight container (they freeze beautifully).

Items used to make this recipe:

(affiliate links)

• #50 cookie scoop https://amzn.to/3rJygUk

• half sheet pan https://amzn.to/35Z1GFA

• silpat liner https://amzn.to/3GM5ois

• dried cranberries https://amzn.to/2Wawj3D

• spoonula https://amzn.to/3fsxOSc

• unsweetened shredded coconut https://amzn.to/3dpQ6Sz

• old fashioned oats https://amzn.to/3dydbTd

• Lyle’s golden syrup https://amzn.to/2YCYPMP

• my favorite digital scale https://amzn.to/3LuBz9J

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David’s Cranberry Anzack Cookies

makes 36 cookies (#50 scoop)

Printable Recipe

Ingredients

• 1 cup (200g packed dark brown sugar

• 1 cup (95g) old fashioned oats (not instant or quick-cooking)

• 1 1/4 cup (175g) all purpose flour (bleached or unbleached)

• 1 cup (90g) unsweetened shredded coconut or desiccated grated coconut (DO NOT use sweetened coconut)

• 1/2 cup (60g) dried cranberries (or raisins, currants, dried chopped cherries, dried blueberries)

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/4 cup lyle’s golden syrup

• 1/4 cup unsalted butter, melted

• 3 tablespoons warm water

Directions

1. Preheat oven to 350F, place rack in center position, and line 3 half sheet pans with silpat liners.

2. Place the dark brown sugar in a large mixing bowl and break up any clumps by hand.

3. Add the oats, flour, shredded coconut, dried cranberries, baking soda, and salt; mix well.

4. In a 1 cup heat-proof measure, combine lyle’s golden syrup, melted butter, and warm water; mix to combine and pour over oat mixture.

5. Use a silicone spoonula to combine everything together until no dry ingredients remain.

6. Use a #50 scoop to portion even mounds of batter, 12 per sheet pan; flatten each mound of cookie dough with your fingers until their height is reduced in half (as shown above).

7. Bake one sheet at a time for 10-12 minutes until the cookies darken around the edges.

8. Remove cookie sheet from oven and allow cookies to cool on the sheet pan for at least 10 minutes before transferring to a rack to cool completely.

Notes

• If the cookie dough is too dry to form, David says you can add a teaspoon of water at a time until it’s wet enough to hold together.

• If you can’t find Lyle’s golden syrup, you can use a lightly flavored honey or light corn syrup instead (although I highly recommend finding golden syrup - you will definitely thank me!).

• These cookies are sweet so I would NOT use sweetened shredded coconut. Look for UNsweetened coconut in the baking, health food, or international section of the grocery store. Also, try your local international grocery store. Desiccated coconut can be substituted.

• If you don’t have 3 sheet pans, reuse the one(s) you do have, but make sure each pan is completely cool before using it again.

adapted from Ready for Dessert by David Lebovitz

Apple Cinnamon and Maple Granola

I love granola, but I can't stand how expensive it is to purchase when you consider how inexpensive it is to make yourself... and you can customize it to suit your taste.  This is my adaptation of a David Lebovitz adaptation of a Nigella Lawson recipe - don't you love how that happens?  It's pretty tasty as is, but feel free to switch it up by changing the nuts and spices, or by adding any number of dried fruits - you could even add things like wheat germ, chia seeds, ground flax, or hemp seeds.  Just be sure the mixture isn't too dry when you put it in the oven - it should be wet enough to form clumps.  Also, I like to add dried fruits AFTER baking.

Here we have old fashioned oats, chopped almonds, sesame seeds, grown sugar, cinnamon, ginger, and salt.

Add a mixture of maple syrup, applesauce, oil, and vanilla that has been heated slightly.  Stir until well mixed and no dry ingredients remain.

Divide the mixture on two half sheet pans and place in a preheated 300F oven for 45 minutes, stirring and switching pan positions every 15 minutes (the pans should be placed on the upper center and lower center racks).  You want there to be some clumps, but break up any clumps that are too large.

Remove from oven and cool completely before placing in an airtight container for up to a month.

Items used to make this recipe:

(affiliate links)

• half sheet pans https://amzn.to/3Jkmk1d

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Apple Cinnamon and Maple Granola

makes 12 servings

Printable Recipe

Ingredients

• 5 cups old fashioned rolled oats

• 1 cup almonds, chopped

• 1/2 cup brown sugar

• 2 teaspoons ground cinnamon

• 1 teaspoon dried ground ginger

• 1 teaspoon fine salt

• 3/4 cup applesauce

• 1/2 cup pure maple syrup

• 2 tablespoons vegetable oil

• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 300F.

2. In a large mixing bowl, combine the oats, almonds, brown sugar, cinnamon, ginger, and salt until all the ingredients are evenly distributed.

3. In a small saucepan, heat together the applesauce, syrup, oil, and pure vanilla extract.

4. Pour the heated applesauce mixture over the oat mixture and mix well to combine.

5. Divide oat mixture evenly over 2 half sheet pans and place in upper and lower middle racks.

6. Bake for 45 minutes, stirring and switching rack positions every 15 minutes; breaking up very large clumps as needed.

7. Remove from oven and cool completely before storing in an airtight container.

adapted from David Lebovits and Nigella Lawson (originally from Andy Rolleri)