Stop what you are doing and make these cookies now!
Well OK if you don’t have the ingredients, go and buy them and then make these cookies.
Finding a perfect cookie is hard. Too crunchy, too chewy, not cooked enough and too sweet is just some of the feedback from my army. Well my husband as the 3 year old will eat anything and the 1 year old can’t tell me what she really thinks. I just assume if the kids eat them they are a hit because sometimes they actually don’t!
So in the lead up to this year’s Anzac Day, I’ve been experimenting with a twist on the traditional Anzac biscuit. As you know, I prefer gluten free options in our house so use a fair bit of almond meal, rice, oats and other gluten free ‘flour’ options. After trialling a few variations and ingredients, I think I’ve nailed these Cranzacs.
I make these quite small for little hands but you could easily make bigger ones. Just watch out there is enough space on the baking trays for them to spread.
And a note about your ‘enamel’ baking trays that come with your oven. I use mine all the time but line them with baking paper when I place food directly onto them. Enamel ware used for cooking that has scratches or chips can allow metal to leach into your food (particularly lead depending on when and where they were made). And I use If You Care baking paper as it is the lowest tox one on the market and hasn’t been bleached, dipped in acid or chlorinated like the others.
Make a batch to share for the Anzac day holiday or just because you can on any other day!
And please let me know if you enjoy them as much as we do.