Things are devolving around here.
The manfriend is still out of town, I got a cold that resulted in a flu that took me out for a week, and my New Year’s resolution is to track my spending and, after a few months of baseline data, create a monthly budget.
That last one sounds like it should be a good thing, because I’m 25 and basically an adult. Until you realize that I’m a slightly OCD and super competitive adult, so it pretty much became a challenge to see how long I could go without spending anything. After about three days, I ran out of fresh groceries. Luckily, the pantry was stocked, so I was able to make cookies without leaving the house.
I ate a plate of them for dinner.
Some adult I am.
Toffee Raisin Anzac Cookies
three quarters cup shredded unsweetened coconut
one cup rolled oats
one cup all-purpose flour
one cup coconut sugar
half cup butter
two tablespoons cold water
two tablespoons honey
one teaspoon baking soda
three quarters cup raisins
half cup toffee chips (I used Hershey’s Skor bits)
Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets and set aside.
In a large bowl, mix together coconut, oats, flour, sugar, raisins, and toffee. Set aside.
In a saucepan over medium heat, melt butter, water, and honey. When it’s starting to bubble, remove from heat and stir in baking soda.
Immediately pour butter mixture over bowl of dry ingredients and stir until everything is combined.
Clump spoonfuls of dough together (I had to get my hands in there to make sure things stuck together) and place on the baking sheets about an inch apart (they’ll spread). I got about 30 cookies.
Bake for 10-12 minutes.