Anzac biscuits for Anzac Day! These are an antipodean staple – sent to the troops serving in the Anzac forces during the war because they were tasty, calorific and durable. I’d equate them to a coconutty flapjack cookie, perfect as a knobbly addition to the biscuit tin!
Anzac Biscuits (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 12
- 1 cup plain flour
- 1 cup oats
- 1 cup desiccated coconut
- 1 cup soft brown sugar
- 1/4 tsp salt
- 1/2 cup dairy-free spread
- 2 tbsps golden syrup
- 2 tbsps water
- 1 tsp bicarbonate of soda
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Grease 2 cookie sheets
– Mix together the flour, oats, coconut, sugar and salt.
– In a saucepan, melt together the dairy-free spread, golden syrup and boiling water. Bring to the boil.
– Turn off the heat and stir in the bicarb.
– Immediately pour into the dry ingredients and mix to form a soft dough.
– Place ping pong ball sized balls of dough on the cookie sheets (spread well apart) and flatten slightly.
– Bake for 15 minutes, until starting to turn golden
– Cool briefly on the cookie sheets before transferring to a wire rack.
6 Responses
This is my plan for tonight! I wanted to make these last night so they could be eaten on ANZAC Day but alas, it wasn’t to be.
Still one of my favourite biscuits of all time as they take me back to my childhood and baking them with my mum or nanna. =)
Hope you managed to make some in the end 🙂
I did! And they were delicious, if I do say so myself.. 😉
A while ago,I made these tasty beauties but used light spelt flour instead of the normal flour & used 1/2 cup of coconut sugar instead of the brown sugar! Divine, they were! xxx
nice idea – i haven’t used coconut sugar, but it sounds intriguing!
I only use coconut sugar & maple syrup