Saturday, November 27, 2010

Beer Sheva cookies

This December, for the third year in a row, I'm participating in one of Livejournal's fancy rat community' secret santa game. I so happens that my secret santa is an Australian, what a lovely chance to try out a little twist on the famous Australian ANZAC biscuits!

The only problem is, I don't have any Golden Syrup around in my town or, in fact, anywhere in Israel I'm afraid. The original recipe also calls for butter, which is not vegan. So I had to do with replacements and that mean that I can't call them ANZAC biscuits because, by Australian law, you can't call them ANZAC biscuits unless you use the exact recipe. I decided if I'm going to do a tribute, I'll do it all the way, and used slightly different spicing too, to give it a good tang. In the end, I've decided to call the Beer Sheva cookies, after ANZAC's famous battle of Beer sheva (ignore Wiki's faulty spelling).

Beer Seva cookies

1 glass of whole flower
1 glass of rolled oats
1 glass of brown sugar
1 glass of coconut flakes
125gr of margarine (I used one made from canola oil with reduced trans fats)
4 tablespoons of date syrup
1 tablespoon baking soda
10 tablespoons water
1/2 teaspoon coffee hawaij

Mix all the dry ingredients in one bowl and all the wet ingredients in another. Add the baking soda to the wet ingredients and mix well.

Join the two bowls (preferably, the dry ingredients into the wet ingredients one) and mix thoroughly until an even, sticky mixture is formed. If necesary, add more water. Here's Freud, the roommate's cat checking out the progress of the cookies.

On a sheet of baking paper, place small walnut sized balls of the mixture with a teaspoon at a decent distance from each other and bake in the oven for ten to fifteen minutes (but keep a close eye on them!) at 180c.

Hope she (and her rat, Ivy) would like these cookies!

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