ANZAC day is fast approaching and it’s time to honour our Australian and New Zealand troops that have served our countries proud. Just like any National holiday, there is a well renowned item on the menu and on April 25th it’s the Anzac biscuit. The biscuit first gained popularity during World War I when army wives started sending them to their loved ones serving overseas because the ingredients didn’t spoil and they survived the sea transit relatively well. Today, the Anzac biscuit is still popular – not because of ingredient longevity but because of the nostalgia linked to them and of course their delicious taste.
So here is a vegan twist on the traditional recipe for the famous Anzac biscuit!
1 cup rolled oats
1/2 cup shredded coconut (unsweetened)
1 cup unbleached plain flour (or almond meal for gluten free version)
1/2 cup raw sugar
1 tsp baking soda
2/3 cup coconut oil (you can use butter if you prefer)
2 tbs golden syrup
1. Preheat the oven to 160C and line a baking sheet with baking paper.
2. In a large bowl, mix together all the dry ingredients, then add in the wet ingredients and mix thoroughly.
3. Scoop 1 tbs balls onto the tray, about 5cm apart. Squash down the tops with a fork.
4. Bake for about 20-25 minutes, until they’re golden.
5. Allow to cool slightly on tray before transferring them to a rack. You can store them in an airtight container for up to a week.