Australians and New Zealanders will definitely be familiar with Anzac biscuits (cookies) but if you are from anywhere else in the world, there is a good chance that you have never heard of them. The first known recipe for Anzac biscuits was published in a cookbook in Sydney in 1917 although apparently there is some contention over whether the recipe was invented in Australia or New Zealand.
The biscuits were originally sent to men fighting in the First World War and were known as ‘Soldiers Biscuits’. They were a very hard, crunchy biscuit which would last for a really long time which was important considering that the food would take weeks to arrive by boat.
Today’s Anzac biscuits can either be crunchy or chewy but I definitely prefer the chewy variety which is what you will get from this recipe. I wouldn’t suggest that you eat these after they have spent weeks at sea but a few days in an air-tight container is ok.
I love how quick and easy this recipe is. If I need something sweet and the pantry is bare, I can have a sweet, chewy biscuit in my hand, ready to eat in about 20 minutes!
- 150g GF plain flour
- 180g GF rolled oats
- 150g castor sugar
- 80g desiccated coconut
- 125g vegan margarine
- 120g golden syrup
- 1 tsp bi-carbonate soda
- 2 tbsp hot water
- Pre-heat your oven to 160°C (325°F).
- Place flour, oats, sugar and coconut in a large bowl and mix well to combine.
- Place margarine and golden syrup in a saucepan and stir over low-medium heat until melted.
- Put bi-carb into a small cup and add hot water.
- Pour bi-carb/water mix into the saucepan with the melted butter and golden syrup mixture. It will start to froth up straight away. Pour into dry ingredients and mix well to combine.
- Roll golf ball size balls of mixture and put on tray covered in baking paper. Flatten with the palm of your hand. Leave some space between biscuits because they will expand a little bit.
- Cook for 8-10 minutes, until golden brown.
- Cool for 5 minutes and then transfer to a wire rack to cool completely.
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