Those look beautiful @Stef_bakes!
Joanne Chang’s ANZAC cookies which I believe @sallyt recommended. They are great. I can’t get golden raisins here, so I used black ones. I can get cranberries and might try them next time. I really like the texture of these. The activated baking soda makes the texture light and airy while the cookies still retain chew from the coconut and oats. I used only 100 grams of raisins and I would cut them down a little more still as I felt there were a lot of them when I was rolling the dough into balls. I do also wonder about cutting out a little of the sugar. They’re a touch sweet with the full amount.
