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anzac biscuits
Updated: Oct 17, 2022
Crispy and nutty oat biscuits. Made with simple ingredients and absolutely delicious with coffee.
These are so easy to make, and you most probably already have all the ingredients in your cupboard.
This is my vegan (and slightly healthier) take on an Anzac, which is also gluten-free and with a refined sugar free option.
THE ORIGIN OF ANZACS
It is said that during World War 1 the wives and mothers of Australian soldiers baked the Anzac Biscuit to ship them to their soldier husbands and sons abroad. They were made specifically with ingredients that didn't spoil easily and had a long shelf life which meant they kept well during transportation as they didn't have refrigerator facilities on their ships.
Over the years the recipe changed, but traditionally they are made using a simple mixture of flour, oats, golden syrup, desiccated coconut, butter, sugar and bicarbonate of soda.
TO MAKE THESE YOU WILL NEED
rolled oats, gluten-free specified, if required
whole almonds
almond butter
ground flaxseeds
desiccated coconut flakes
pinch of salt
bicarbonate of soda
maple syrup (for refined sugar free version), honey or golden syrup
vanilla extract
melted coconut oil
ALTERNATIVE OPTIONS
Swap the almonds for hazelnuts
Swap half the almonds for pecan nuts
Add 1/2 teaspoon of ground cinnamon or ginger to the mixture
EASY TO MAKE
Simply blend the dry ingredients in a food processor for a few seconds, before mixing in the wet ingredients.
Shape into cookies and bake until golden
TO SHAPE THE BISCUITS
Divide the mixture into 10 or 12 equal sizes and firmly roll each into a ball. Flatten the balls in the palms of your hand and use your fingers to create a round shape. Alternatively press the mixture firmly into a round cookie cutter directly on the baking tray. Carefully remove the cookie cutter ring.
If the mixture sticks to your fingers, simply wet your hands a bit.
HOW TO STORE
Keep the cooled biscuits in an airtight container. They should keep for 4 - 5 days.
OTHER BISCUIT RECIPES TO TRY
ANZAC BISCUITS
Crunchy, sweet oat biscuits. A perfect side to a hot cup of coffee or tea.
Makes 10 - 12 biscuits
Time : 45 min
INGREDIENTS
DRY INGREDIENTS
1 + 1/2 cup rolled oats (make sure the brand you use it's gluten-free specified, if required)
1/2 cup whole almonds
1 tbsp almond butter
1 tbsp ground flaxseeds
1/2 cup desiccated coconut flakes
pinch of salt
1/2 teaspoon bicarbonate of soda
WET INGREDIENTS
4 tablespoons maple syrup (for refined sugar free version) or golden syrup
1 teaspoon vanilla extract
3 tablespoons melted coconut oil
INSTRUCTIONS
Preheat the oven to 150 degrees Celsius and prepare a baking tray.
Add the almonds to a food processor and blend until finely chopped (around 20 - 30 seconds)
Add the rest of the dry ingredients and pulse for a few seconds more.
Add all the wet ingredients and blend for another 30 seconds or until well combined.
The mixture will be crumbly and sticky, but if you feel the mixture is too dry add a tablespoon of almond milk or water and blend again.
Wet your hands and divide the mixture into 10 or 12 parts and firmly roll each into a ball. Flatten the balls in the palms of your hand and use your fingers to create a round shape. Or place the ball on the baking tray, and press the mixture firmly into a flat, round shape. Alternatively press the mixture firmly into a round cookie cutter directly on the baking tray. Carefully remove the cookie cutter ring. If the mixture sticks to your fingers, just wet your hands again.
Bake in the oven for 20 min.
Remove the tray from the oven but leave the biscuits on the hot tray for another 10 - 15 min, before transferring them to a wire rack to cool.
Best enjoyed fresh with a cup of coffee or tea.
HAVE YOU MADE THESE?
Let me know if you made this and tag me on Instagram
@lychees_and_leggings and #lychees_and_leggings
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