Ingredients
Dry Ingredients
- 3/4 cup rolled oats
- 3/4 cup plain flour
- 3/4 cup sugar, (options see notes)
- 3/4 cup coconut, desiccated
- 1/2 tsp bicarbonate of soda
Wet Ingredients
- 125g vegan butter, melted
- 2 Tbsp boiling water
Optional
- 1 Tbsp golden or maple syrup.
Instructions
- Combine oats, sifted flour, sugar and coconut in a large bowl.
- Combine butter and golden syrup (if using) in a pan; stir over low heat until butter is melted. (or just melt butter in microwave and forget the syrup)...
- Combine soda and water, add to the melted butter, stir into the dry ingredients while mixture is still warm.
- Place 1 Tbsp portions (walnut sized balls) of the mixture around 4 cm apart on a lined baking tray and press down slightly.
- Bake in a slow oven (150'C) for around 20 minutes or until golden brown.
- Allow biscuits to cool completely before removing from the tray as they may still be soft inside and the bottoms will tear.
Notes
- Confession time.... I hate anzac biscuits. However, my husband loves them and if you follow a few suggestions you may find a version that best suits you, I did.
- Choose your sugar: WHITE - makes taller paler cookies. RAW - (or a mix of white and brown) makes a more traditional cookie with a strong but not intense flavour. BROWN - makes the flatter darker cookies more like crunchy caramel or brandy snaps (especially if you use golden syrup too.)
- Choose which syrup to use or omit: GOLDEN - think brandy snaps. MAPLE - might need less but more of a vanilla caramel cookie, very aromatic.
- Personally I use white or raw sugar, i usually use half to two thirds the recommendation and I use no syrup of any kind. I find the oat flavour to come through cleaner, the coconut is more pronounced and it serves really well as a pleasant breakfast cookie.
- My husband prefers brown sugar or half white half brown at the least but still omits the syrup (otherwise I treat the cookies like they carry plague and i think it makes him feel bad/ill eating a whole batch on his own).
- While the Brown and Golden combo is what I remember of traditional Anzacs from when I was a kid (80s/90s), I never really liked them that way, and since going Vegan and getting old I find my body doesn't appreciate too much sugar, that and I find I like to taste what is in my food...
- I will likely try this recipe using unsweetened apple sauce to replace sugar and syrup and make an even healthier breakfast cookie... Although puritans with insist they are no longer Anzacs, this is still a really good versatile cookie base to start with, add whatever you want.