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

Tamagoyaki

One of our daughters studied abroad in Japan and she introduced us to many new foods. Enter Tamagoyaki, a Japanese rolled omelet. Traditionally, the egg mixture is seasoned with soy and mirin for a salty/sweet vibe, but being Americans, we prefer our egg mixture seasoned with just a little salt and pepper. Either way, the technique is the same so let’s head into the kitchen to make some Japanese rolled egg omelets.

The technique is simple. For this demo, I’ll be using beaten egg and nori. Sometimes we also add sliced cheese (definitely not traditional, but very tasty). Also, a tamagoyaki pan helps, but you can certainly use a small round skillet instead.

For this rectangular tamagoyaki pan, pour about 1/4 of the beaten egg mixture into the pan and swirl it around until the bottom of the pan is completely covered. Cook over medium heat until the layer of beaten egg is set, then use chopsticks (or a spatula) to roll the omelet up.

Slide the rolled egg to one side and add another 1/4 of beaten egg, being sure the beaten egg touches the already rolled egg.

If desired, add a quarter sheet of nori (and if you like things cheesy, place a slice of white American or Muenster cheese under the nori).

When the 2nd layer of egg is set, roll again.

Slide the rolled egg to one side and prepare for the next layer….

1/4 egg mixture followed by another 1/4 sheet of nori (and cheese if using).

Since the nori is visible through the egg layers, we don’t add any nori for the last of layer of beaten egg.

Pretty. Transfer the rolled omelet to a cutting board and cut into slices like sushi.

To serve, we like to make a dipping sauce of Japanese mayo and Sriracha. If I have any, a sprinkling of chopped scallions or chives are also good. Enjoy!

Items used to make this recipe:

(affiliate links)

• tamagoyaki pan https://amzn.to/3d5h2qt

• nori (sushi wrappers) https://amzn.to/2KNOSEh

• chopsticks https://amzn.to/2xnAYWi

• Japanese mayo https://amzn.to/2YndyeX

• Sriracha https://amzn.to/35n6joH

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Tamagoyaki

makes 1 rolled omelet

Printable Recipe

Ingredients

• 2 large eggs

• 1/2 sheet nori sushi wrapper, broken into 2 squares

• salt and pepper to taste

• (optional) sliced cheese, Japanese mayonnaise, Sriracha, sliced scallions or chives

Directions

1. Beat 2 eggs and add salt and pepper to taste.

2. Heat nonstick tamagoyaki pan over medium heat and pour 1/4 of the beaten egg into an even layer; when set, roll layer from one end to the other.

3. Add another 1/4 of the egg mixture in an even layer, being sure the new layer touches the previously rolled egg; top with 1/4 sheet of nori.

4. Continue steps 2 and 3 until all the egg is used.

5. Place rolled omelet on cutting board and slice into sushi-like pieces; serve with sauce if desiered.

Note

• To make the dipping sauce, mix equal parts Japanese mayonnaise and Sriracha.