Anzac Ginger Cookies Eggless with Ossoro Baketitude


Masala Cheese Crackers Eggless Baketitude

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Anzac biscuits are possibly the easiest biscuits to make. These are eggless biscuits. Chunky and wholesome, they make a great snack.

They go equally well with cold milk and hot coffee and they go especially well with tea. 

That tea that we drink, the one that has ginger and all the masalas. 

I can’t even begin to tell you how good that tastes. 

My love affair with Anzac biscuits started years ago when I was baking for sweet child. We were stationed in a good forsaken place and sweet child was teething. The best way to ensure he wouldn’t pick undesirable stuff, was an over baked cookie. SO I used to make a whole lot of stuff to ease his achy gums

 So, I had this big ginormous tin of Champion Quick Cooking Oats and was not too keen on eating oatmeal for breakfast. 

Also, I’d a pile of old cookbooks that I used to buy, I also had an old Australian magazine cookbook.

And I was super amazed at how integrated coconut and oats are in Australian baking. And so many cookies that contain coconut. 

So, I’ve this thing for coconut, but I’m not too fond of it in sweets. I love coconut chutney and I adore fresh coconut shavings in idiyappams. 

I’ve a problem with the oily pasty taste of dried coconut flour. And where we we’re living, there was always some smell floating. 

So, the indigenous people of North Bengal and South Bhutan ferment supari for a year and enjoy that, just like Alcohol -it’s called DOM and it smells. At least it did to me. So, I used to burn guggul and dhoop just because I needed to avoid the smell.

And I was growing a lot of fresh ginger and turmeric. So, I began adding fresh grated ginger to a lot of stuff. 

And the ginger worked it’s way into my cookies too. 

And Anzac cookies were some cookies that I tried that came out fantastic. 

Grated ginger in butter cookies packed such a major punch. So,then I started adding ginger to these Anzac cookies. Though we never called them Anzac, they were always referred to as oatmeal biscuits by us, because of the sizable amount of oats in them. Also I generally bake them for a longer time, only because I have generally had to live in humid towns. So, soggy cookies are not too good and have a lesser shelf life.

So, I tried the Anzac cookies with Ossoro Ginger Essence. We’ve been adding drops of the ginger essence to cups of tea. Saves the botheration of peeling and pounding fresh ginger. So, in the morning you can imagine the scene in the kitchen. I’ve been wearing contact lenses for almost 25 years now, but I find wearing specs extremely difficult. So early mornings , its difficult, because I cant really spot the knife or the ginger or even the mortar and pestle. It’s a predicament only those who wear specs will understand.

So this Ginger essence is extremely radical. Just open the lid, two drops per cup and you’ve the perfect cup of tea without the effort.

And these Anzac cookies to dip into the tea. That is something I do. Yes, hubby dear scoffs, but I’m beyond caring now.

I’ve been using rolled oats and not quick cooking oats. The texture of the oats is like you have to bite into them. Quick cooking oats dissolve. You can blitz the oats for three to four seconds if you don’t like too chewy oats. Or feel free to use quick cooking oats. You dont need to go shopping, use whatever you have in the cupboards.

I also use whole wheat flour now. All purpose flour is fine,even buckwheat flour or any other gluten free flour works. If you want to make these Anzac Cookies gluten free, all you need to do is replace the gluten flours with a gluten free flour and reduce the  gluten free flour by 1 tbsp .

And the fat used? Coconut has fat, but butter is needed.

Amul butter is what we use. The extra salt, I love sea salt ,because that makes the cookie taste amazing. Also, an ice cream scooper will be your best friend. You will have the same size cookies. Easy to bake and easy to freeze.

Yes,you can freeze half the cookies, separated by parchment paper in an air tight container and bake them when the first lot finishes. The baking takes only 16-18 minutes. I generally pop them in after I bake bread. The oven is already hot. So all you need to do is pop the tray in with the cookies straight from the freezer.

For the

Anzac Ginger Cookies with Ossoro 

You need

 

For 14-15 2 ½ inch cookies

 

1 cup rolled oats or quick cooking oats

10-12 drops Ossoro Ginger essence

1 cup desiccated coconut or fresh coconut grated without the brown skin

1 cup whole wheat flour or any gluten free flour

1 cup raw sugar or regular caster sugar

125 g butter

1 tsp sea salt even if using unsalted butter

2 Tbsp honey

1 tsp baking soda

2 Tbsp boiling water, avoid if your using fresh coconut

 

 

Melt the butter in a sauce pan till its hot. Not beginning to become burnt butter.

In a large bowl mix the flour, oats, coconut and sugar with half the salt. Add the water to the hot butter and add the drops of ginger essence.

Remove the pan off the heat and add in the baking soda.

The butter will begin to fizz and froth. Pour the butter into the mix and stir. You may feel that this is a dry, sandy disaster waiting to happen, but keep the faith. The coconut will get active and mix the cookie dough into a real cookie dough like consistency.

Scoop out equal size balls of dough and roll them lightly between your palms and place onto a parchment paper lined cookie sheet for baking.

The warmth of your hands will bring the cookie together.

Make sure to leave at least 3-4-inch space between the cookies. They spread like most unwelcome guests.

Place the cookie sheet to cool in the fridge while you preheat the oven to 170C.

Bake the cookies for 13 -14 minutes at a minimum. More or less depends upon your liking for crisp or chewy cookies. Also allow the cookie to cool before you transfer the cookie to a wire rack. Or you just might end up with crumbs instead of cookies.

But then you can use them as a base for a dessert …cheese cake shots.

But then that’s again another blog post.

The cookies are chunky and taste of toasted coconut and predominantly of the warmth of ginger. Perfect for the col days ahead. Instead of buying cookies that you don’t know the ingredients of, its better to make and bake your own cookies.

Check out the ginger essence. Extremely handy while you’re travelling too. I’ve added it to my hot water…just to unclog my blocked nose.

Do let me know your opinion. Follow us on Instagram and twitter and like us on Facebook. If you make the cookies, please tag us #baketitude, so that we can find you and drool over your stuff.

Do share the post  with your friends and family and share the love.  

Masala Cheese Crackers Eggless Baketitude

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