What to do with leftovers is always a dilemma. After making a batch of Anzac Biscuits, I had so much coconut left over, I was wondering if I should just make another batch. I then remembered I had a whole bag of navel oranges and thought that it might be interesting to add a hint of orange to the cookie. And then I remembered I had half a bar of dark chocolate left over from baking for the ski trip. Orange and chocolate is always a good combination so I decided to put everything together and see how it would turn out. The cookies were chewy and sweet with a hint of orange. Turns out this is a recipe worth repeating with leftovers!
Makes about 24 cookies
1 cup bread flour
1 cup rolled oats
1 cup unsweetened, dried, shredded coconut
1 cup very lightly packed brown sugar
1/4 teaspoon kosher salt
Zest of one navel orange
113 g (1/2 cup) butter
2 tablespoons Golden Syrup
2 tablespoons boiling water
1 teaspoon baking soda
73 g (about 1/2 cup) dark chocolate, cut up into small chunks
In a large bowl, combine flour, oats, coconut, brown sugar, orange zest and salt. Set aside.
Over low heat in a small saucepot, melt butter and Golden Syrup. Mix the baking soda and water in a separate small bowl and add to the butter mixture, off heat. Mix together and be careful as the mixture will foam up a bit. Pour the butter mixture into the flour mixture and mix together until all ingredients are combined. Add the chocolate chunks and mix to combine. With a small ice cream scoop, place balls of dough on a parchment-lined baking sheet and flatten slightly. Bake at 180C (350F) for 9-10 minutes, until golden brown. Let rest one minute on baking sheet before removing to a cooling rack.