Anzac Day is nearly upon again: Australia’s equivalent to the British Remembrance Sunday to honour all those who have served.
Whilst Easter has Creme Eggs and Christmas has, well, all the food under the sun, Anzac Day is commemorated with the consumption of the Anzac biscuits. These sweet oaty biscuits do not, and never will, contain eggs – this was because of the scarcity of eggs during the war, and it also prolonged their shelf life. It also makes them incredibly easy to adapt to vegan.
Wikipedia tells me that Anzac is a protected term and, unless I abide strictly by the original recipe, I can’t call mine Anzac biscuits (never cookie!). I only read this AFTER I had gone buggering about with the ingredients. So here are my Anzac-style biscuits, adapted from the original for the inclusion and enjoyment of all.
- 75g coconut oil*
- 1/2 cup coconut sugar*
- 1 tbsp golden syrup
- 1/2 cup each rolled oats, desiccated coconut and flour (I used wholemeal spelt)
- 1/2 tsp bicarbonate of soda
- a dash of water
*NB I have used coconut products here only to enhance the flavour and not because of any particular beliefs about the superpowers of coconut – after all, oil is oil and sugar is sugar.
- Put the oven on to 180°C and line a large baking sheet with baking paper
- Put a small pan on a low-medium heat, melt together the oil, sugar and syrup. Once the oil has melted, cook for 1-2 mins then set aside.
- In a large bowl, mix the oats, dessicated coconut and flour
- Add the bicarbonate and water to the syrup mix, stir and then pour over the oats**
- Mix to combine then form 12 golf sized balls, lay them on the baking sheet and give them a little press to flatten and bake for 10-12 minutes until they are golden and firm – allow to cool on a wire
- Don’t use your pilates class as an excuse to eat two whilst they are still warm
**Should you not be afraid that the Minister of Veterans’ Affairs will find out, you could add a quarter cup of raisins and 1 tbsp raw cacao powder here. Maybe even some cinnamon. I’m not saying you should, just that you could.
How long you cook them will depend how soft or crisp you like your biscuit – traditionally they are crisp which I think works best for this method. If you’re going to go buggering about with the traditional recipe as well, then changing the syrup could provide you with a texture or flavour more to your liking:
- maple syrup – more crisp
- honey – more soft
- treacle (molasses) – deep, dark flavour