I tried this recipe out of the Failsafe Cookbook. It meets the requirements of the Failsafe food intolerance diet, but contains *yikes* white sugar & golden syrup. For someone trained on anti-candida (and other healthy-eating principles) it’s quite scary to be cooking like this! But I decided to go for it since my eating options are so limited already.
1 cup plain flour
2 cups rolled oats
3/4 cup sugar [I reduced this to 1/2 cup and cookies are definitely sweet enough]
125 g butter
2 tbs golden syrup
2 tsp sodium bicarbonate
2 tbs boiling water
Mix together flour, oats and sugar.
Melt butter and golden syrup together.
Mix bicarbonate with boiling water and add to butter mixture.
Pour into blended dry ingredients and stir to combine.
Place large spoonfuls of mixture onto greased oven tray, leaving room to spread.
Bake at 160°C for 20 mins.
[Sue Dengate, The Failsafe Cookbook (2007), p. 168]
[NB: this photo was taken of my 2nd batch of cookies, where I followed the oven temperature instructions exactly. The result was much darker than the first time I made these and was judging the appropriate cooking time purely by sight.]
1) Reduced the sugar to 1/2 cup. Will try reducing even more next time.
2) Golden Syrup is not easy to handle! Firstly because even before I had broken the plastic seal on the Tate & Lyle’s retro-styled tin, tiny ants swarmed my kitchen. Had to clean out the whole cupboard and wash the unopened tin in soap water. So I have since kept the golden syrup in the fridge, which means it’s pretty stiff when you try to spoon it out. Solution: use a metal spoon heated up in some hot water, and a hot knife to spoon and almost cut it out of the tin!
3) There was only just enough liquid to bring the whole mixture together and bits of rolled oats seemed to keep falling out instead of staying in a nice cookie ball. However, they held together very well once they were baked.
4) I was impatient and tried to use the Fan Bake function on my oven, which worked well with my muffins and puff pastry – simply reduce the oven temperature by 20°C, and cut the baking time by half. However, when I did this, the cookies were not sufficiently browned on the outside, or dry enough on the inside. In the end, I had to reduce the oven temperature to 90°C then leave them in long enough to become more solid, which took 20 mins as recommended in the recipe anyway.
My cookies were chewy – I hope they are meant to be that way. They taste really nice (the allure of forbidden sugar :)?) and because of the high quantity of oats, they are very filling as well.
P.S. Want to know why these cookies are so popular Down Under and are called ANZACS? Read a bit of food (and military) history here.