This cookies were inspired by my friend from New Zealand. She told me she was missing Anzac Biscuits from home. So I research them, found Golden Syrup at a Polynesian Market and made them for her. They were delicious, but I wanted to make them my own. I played around with a few failed attempts, but this are a family favorite.
Ingredients
1 ½ cup unsweetened shredded coconut
1 cup oat flour (wheat or white flour works as well)
1 cup brown sugar
1 cup rolled oats
¾ cup Choffy Grinds (post brew)
½ cup butter
¼ cup brewed Choffy
¼ Corn Syrup
1 tsp baking soda
More Choffy if needed
1 cup White Chocolate Chips
Directions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (these biscuits can be quite sticky, so I really recommend the parchment paper if you have it).
Add the coconut, flour, brown sugar, rolled oats, and Choffy grinds to the large mixing bowl and stir to combine.
In a small saucepan, melt the butter, brewed Choffy, and corn syrup together, boiling. Remove from heat. Add the soda into the melted butter mixture. (the soda will cause the mixture to bubble and expand).
Pour the melted butter mixture into the dry ingredients and stir till well combined. If the mixture seems to dry, add a little more brewed Choffy (I added about a tablespoon).
Drop the dough in heaping teaspoonful onto the lined baking sheet, leaving plenty of room for spreading (they will spread quite a bit).
Bake the biscuits in preheated oven for 10-15 minutes or until golden. Cook them closure to 10 minutes if you want them chewier then brittle.
Allow the biscuits to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Melt white chocolate chips in the Microwave on half power for 2 ½ to 3 ½ minutes. Drizzle melted white chocolate over the cooled cookies.
Beyond Food Is Art 