This almond oats cookie was something that I mixed, matched, swapped and finally at the end produced a product that was absolutely swoon worthy.
Some of my fondest memories of growing up as I trudge down memory lanes are those that I left behind in my race to adulthood that lead me back to those lazy afternoons that never seemed to end. The times I would leisurely spend lazing in the long, L shaped kitchen with not a sliver of worry about school or books or teachers.
I would often find myself standing in midst of my self-created mess, proud of my handiwork. The kitchen bench overflowing with ingredients, sink loaded with dishes piled up to the brim but these were never a hindrance or an obstacle to enjoy the simple pleasures of baking.
The aroma of freshly baked cakes would waft through the house welcoming my brother and my mum for an afternoon tea & those were simply those magical unforgettable moments of my life. I am certain I have mentioned it many a times that I was encouraged by my mom to bake. She even gifted me a small oven during my HSC summer break. Those treasured memories often keep coming back like a pleasant dream. These are moments of Déjà vu when I am around my oven now in my space and time.
It is during those moments of flow when even the gods conspire to give you an Aha! Moment. That moment when you develop a recipe that ticks off of all the requirements necessary to elevate one to the heights of a gastronomical excellence that everyone around you gives thumbs up.
This almond and oats cookie was something that I mixed, matched, swapped and finally at the end produced a product that was absolutely swoon worthy.
Above all, it was egg free, not that I am fussy about having eggs in my bakes. I have found very few recipes so far that have delivered that taste and texture being egg free. Well I suppose it has to do with the Golden syrup as the secret ingredient. I came across this super ingredient after coming to Australia and it was popularised with Anzac cookies. It has that unique taste and the closet substitute, in case you can’t get your hands on it is light corn syrup, although nothing does as much justice as the humble golden syrup. This particular cookie, I suppose owes its inspiration from Anzac cookies. One that I have tried many a times with some good measure of success.
I have experimented extensively by changing the quantity of flour every time and the temperature, basically to get that texture and taste to satisfy the most discerning of customers- myself and & now I am glad to be sharing the final recipe with all of you. Excuse my haughtiness if I may sound so but here is the is irresistible cookie recipe. I am sure you all will enjoy this.. tag me if you decide to give it a go
PIN IT FOR LATER
Some of my favourite eggless bakes