Chewy, nutty and absolutely delicious! These Oat & Sesame Cookies are a Kiwi classic, with a twist. To commemorate ANZAC Day, we asked Scott Hayles, Manager of The Commonsense Kitchen, to share this recipe with us. These cookies are available at all our Wellington region store lunchbars!
Scott was inspired by the moreish texture of Leeds Street Bakery's Salted Caramel Cookies, which we sell in our Wellington City and Kilbirnie stores. He says "I wanted to take a Kiwi classic, the ANZAC biscuit, and put a twist on it!" He has definitely succeeded in this goal, and more than a few Commonsense staff are fervent addicts of this relatively recent addition to our lunchbar.
The finished product: so chewy!
When asked whether it's the sesame seeds that give the cookie it's 'snappiness' Scott replies, "No, that's the amazing amount of butter and sugar in it!" But the sesame seeds do give the cookies their 'nuttiness', bypassing the usual route of peanut butter, which is off limits for our peanut-free kitchen premises. The cookie dough can be kept in the fridge for up to a week before baking. Chilling the dough is an important step to ensure that the cookie dough sticks together, so make sure not to miss it out.
The Commonsense Kitchen: Oat & Sesame Cookie Recipe
Makes 16
INGREDIENTS
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200g butter
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1tsp salt
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4 Tbsp maple syrup
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290g sugar
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1tsp baking soda
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20ml boiling water
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1cup white flour
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1 cup desiccated coconut
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1 1/2 cups fine rolled oats
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2/3 cup unhulled sesame seeds
METHOD
Combine the butter, salt, maple syrup and sugar in a pot, and place on a medium-low heat, stirring occasionally, until well combined and sugar granules have dissolved. Remove from heat.
In a separate pot or bowl, mix the baking soda and boiling water and let it bubble, then add to the butter and sugar mixture.
Mix the dry ingredients together, and then add this to the wet mix.
Roll the cookie dough into long cookie "sausages" and wrap in baking paper.
Chill in the fridge for a minimum of 20 minutes. This is important, as it helps hold the cookies together!
Slice the cookie sausages into approximately 16 pieces and place on a greased tray with plenty of space in between.
Bake at 175°c for 10 minutes, then remove from the oven, flatten each cookie with a spatula and then return to the oven for 2-3 minutes.
Our Kitchen Manager Scott Hayles in his element