ANZAC-Style Biscuits
In Australia, ANZAC biscuits are an absolute classic. Not only are they ridiculously delicious, but they have quite a special meaning behind them too.
ANZAC Day is a public holiday held on the 25th of April in Australia and New Zealand as a national day of remembrance for all those who served and lost their lives for our country in military and peace keeping operations, as well as their ongoing suffering and hardships felt as a result of their service.
The sweet biscuit is made with a base of oats, coconut and golden syrup, resulting in a golden crunchy outside and a perfectly chewy inside. I’ve tweaked the recipe a little to make it vegan friendly and with a gluten free option (actually a fun fact, most store bought ANZACs are accidentally vegan as they use vegetable oil or margarine instead of butter!), but just as delicious. I hope you enjoy them as much as I do!
Makes about 12 biscuits.
Ingredients:
1 cup (120g) flour, I recommend oat, spelt, plain or a GF all-purpose mix
1 cup rolled or quick oats, GF if needed
3/4 cup desiccated or shredded coconut
1/2 tsp bicarb soda
1/2 cup brown or coconut sugar
3 tbsp maple or golden syrup
150g vegan butter (or coconut butter)
Method:
Preheat your oven to 160 degrees Celsius and line a tray with baking paper.
Combine dry ingredients in a bowl.
In a saucepan, melt the butter and syrup, then add in your bicarb soda and stir well to combine.
Mix together wet and dry ingredients to form a sticky dough. Shape into balls and press flat onto baking tray to make your biscuits.
Bake for 12 minutes until golden, then allow to cool before eating.
Notes:
Store in a biscuit tin (or sealed container) in a cool, dry place for up to a week.
Instead of sugar, you can also use a sugar alternative such as granulated ‘brown sugar’ stevia.
