After my morning jaunt to the ANZAC dawn service, I decided to get into the ANZAC spirit just a little bit more by doing some baking with my sisters. And don’t worry, this isn’t another ANZAC biscuit post. We made, what I personally think are just as patriotic but far more tasty/naughty – Scroggin Biscuits.
The recipe is from Alison Holst but you can really mix it up. For my non raisin in cookie liking sisters, and a nutless kitchen we did it like this:
- 200g butter, softened
- ¼ cup peanut butter
- ½ cup sugar
- 1 cup (packed) brown sugar
- 2 large eggs
- 1 tsp vanilla or almond essence
- 1½ cups standard (plain) flour
- 1 tsp baking soda
- 2 cups rolled oats
- 1 cup chocolate chips
If you’re using instant rolled oats, lighten up on the flour by a quarter of a cup.
To make the cookie dough, mix the first six ingredients together, I used an electric egg beater to get it really smooth. Then sieve in the flour and baking soda and mix in the rest of the ingredients.
Spoon out little balls of mixture onto a greased/ baking papered tray and mind that they’re not too big otherwise you’ll get ENORMOUS cookies (unless you want that).
Then bake at 180 degrees for 12 minutes or until golden.
These cookies are seriously yummy, they taste like all the best bits of biscuits – nutty like anzac biscuits, but with a peanut buttery edge topped off with some chocolate sweetness. I personally think that they would taste even better with some cranberries and white chocolate as well… maybe some cashews too. Mmmmmmm cookies.