ANZAC Cookies with Chocolate

  
To get the boys to eat these cookies I stirred chocolate chips into the warm mixture until melted. I love these crispy cookies. 

Ingredients:
1 c oat flour
8 TBSP butter
3/4 c sugar
1 TBSP water
2 TBSP golden sugar or honey
1 c flour
1 tsp cream tartar
1/2 tsp baking soda
1 c unsweetened dried coconut
1 c chocolate chips

Combine butter, sugar, water and golden sugar and warm over low heat until the butter is melted. Add the flour, cream of tartar, baking soda, coconut and oat flour stir until the flour is completly incorporated. Stir in chips until melted. Let cool a couple minutes. Divide dough in half and form two 8×2 logs. Wrap in foil and chill at least 2 hours or overnight. 

Preheat oven to 325.

Remove dough and let warm up for 15 minutes. Slice 1/4 to 3/8 inches thick. bake 14 – 17 until golden brown all over. Cool completly before storing.

Makes 2 dozen cookies.

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Mushroom Tortilla

  
This is from F&W by Jose Andres. It is perfect for a quick weeknight dinner.

Ingredients:
3 TBSP olive oil
1/2 small red onion, thinly sliced
Salt
Pepper
3/4 lb cremini mushrooms, cut into 1/2-inch pieces
1/4 c coarsely chopped flat-leaf parsley, plus more for garnish
4 large eggs

In a 10-inch nonstick skillet, heat the olive oil. Add the onion and a generous pinch of salt and pepper. Cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the mushrooms are tender and golden, about 7 minutes. Stir in the 1/4 cup of parsley.

In a large bowl, beat the eggs with a generous pinch of salt and pepper. Pour the eggs into the skillet and cook over moderate heat, gently stirring and lifting the tortilla, until the edge is set and the center is still loose, about 7 minutes.

Put a large, flat plate on top of the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet and cook until the center is set, 1 to 2 minutes longer. Slide onto a serving plate, brush with olive oil and garnish with parsley. Serve right away.

Serves 2 – 4.