One of my laziest, easiest tricks for creating a recipe, is to take two recipes, and smoosh them together. In today’s case, it’s ANZAC biscuits + Rice Krispies Treats. These are both nostalgic sweets for me, and it makes perfect sense to put them together. ANZAC biscuits are chewy with a toffee flavor, which comes from the golden syrup; and rice krispies are the perfect blend of crunchy and chewy. When combined, the marshmallows melt and caramelize, creating a super crispy edge with an intensely chewy center on these cookies. It’s wonderful.
NOTE: I sprinkled a few extra marshmallows on top of the cookies halfway through the baking process, otherwise the marshmallows will melt entirely. You still get the same amazing flavor and texture, but if you want the visual cue of “marshmallow,” sprinkling them on halfway through baking will do the trick.
For 18 cookies
1 1/2 cup all-purpose flour
1 cup white sugar
1 1/2 cup Rice Krispies
1 cup mini marshmallows
4 ounces unsalted butter
1 tablespoon golden syrup
It’s a British ingredient, you can find it here.
3 tablespoons boiling water
1 teaspoon baking soda
Line a cookie sheet with greased parchment paper and pre-heat oven to 350 F.
In a medium bowl, stir together the flour, sugar, rice krispies, and marshmallows. In a small bowl over medium heat, melt together butter and golden syrup. Combine water and baking soda, and add to butter mixture. Stir together (it should froth up a little). Add the butter mixture to the dry ingredients and mix together. Add more water if necessary, the dough should have a sheen and clump together. Drop tablespoons of dough onto tray, allowing room for spreading – a lot of room, like no more than 6 cookies to a tray. Bake for 10 to 12 minutes or until golden. Allow to cool on the cookie sheet for a few minutes before transferring to cooling racks.