How time flies…We have been so busy here; the garden takes so much of our attention and leaves little time for anything else. The space the garden occupies is the footprint of the garden that was maintained by the man who once lived here but has since passed away. Funny coincidence, he too was a member of the master gardeners and more than one of my fellow members remembers him and stranger still, several of them would come here to help him in the garden. It has been interesting to learn about him and the methods he used here.
When we hold our monthly meetings, we always have a potluck dinner. Along with a large platter of salad greens fresh from our garden, I brought a tray of cookies. Well, we call them cookies but to the folks in Australia where this recipe originates from, they call them biscuits. If you take the time to read about the recipe in the book Dorie’s Cookies, you will learn that Anzac is an acronym for Australian and New Zealand Army Corps and that the history of the cookie suggests that it is a wartime recipe and was most likely favored because it was easy to ship. Interesting to say the least but truthfully, tasty cookies worth the effort!
The recipe calls for golden syrup, a traditional British and Australian favorite but I used wildflower honey; it tasted awesome in the cookies. Oatmeal and coconut are the other predominant flavors but the surprise is that the cookies contain no eggs!
Crispy and chewy at the same time. These went fast at the potluck and I received many compliments. The verdict; must make these again! May even pick up some golden syrup just to see if it makes a difference.
To see how the other bakers did, check out the website. Feel like baking along with us? Pick up a copy of the book and get to work!
It is so nice to be back to baking with the Tuesdays with Dorie gang! Especially when it means baking cookies, lots of cookies! If you recall my post from earlier this month, Dorie Greenspan recently began a 
Do not be intimidated by the call for rolling out the cookies with parchment paper. Over the years, I have rolled out thousands and thousands of cookies and one issue I have always encountered, the added flour from rolling out the cookies can change the consistency of the dough. If you have read any of my posts on rolling cookies, I have always instructed that you brush off as much of the flour as possible to prevent the dough from changing. Dorie has a brilliant suggestion in her recipe; place the dough between two sheets of parchment paper and skip the flour! For small quantities, this is absolutely the way to go and it is definitely a technique I will use again. The parchment paper takes the place of the flour and the consistency of the dough remains the same from start to finish. Keep in mind, repeatedly rolling out the dough will toughen it as the gluten becomes developed but for small quantities like this, you won’t have to worry about that happening.
If you enjoyed this post, think about baking along with us. Pick up a copy of Dorie’s Cookies and bake cookies to share! Sweeten the world one cookie recipe at a time! To see what the rest of the gang did with their cookies, 
Join the revolution and change the world one cookie at a time. We need more kindness and Dorie Greenspan has decided that baking cookies and sharing them is the way to make the world a sweeter place; I like her thinking and couldn’t agree more! You can read her 
These are the January recipe, Olive Oil and Wine Cookies, and you can find the recipe 
My advice, make these on a day that you have the time and then let them age for three or four days. If you keep them airtight, you will be able to enjoy them for a week after that. They are perfect for sharing and just a perfect for an afternoon cup of tea. Spread the kindness; bake cookies and share them! 
will garden for cake 