betty’s anzac biscuits

my grandma betty has a recipe book. it’s the kind of recipe-book you think your grandma would have. it’s an old notebook, the pages are yellow from age, old cut outs from the very first editions of womens weekly fall out from the pages when you open it, and every page has, written in her beautiful handwriting, recipes for all kinds of amazing cakes and treats. the kind you read about in enid blyton stories.

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when i first stopped eating animal products, grandma made a comment about how she wouldn’t be able to bake for me anymore. i didn’t want to lose all those treats – jelly cakes, butterfly cakes and my most favourite: anzac biscuits. so i made it my mission to make vegan versions of all of these.

anzac biscuits have a spotty history. it’s one of those things that both australia and new zealand claim to have done first. they’re known for being made to send over to soldiers during world war one, so had to last a long period of time, and also had to be made out of the ingredients available during ration times. i don’t really like anzac day, i’m not heaps keen on the glorification of war, but i do love anzac biscuits. this is my vegan version of my grandmas very traditional anzac biscuit recipe. they’re easy and very, very tasty.

anzac biscuits

ingredients
1 cup rolled oats
3/4 cup of shredded coconut
1 cup plain flour
3/4 cup caster sugar
1 1/2 tsp bicarbonate soda
2 tbsp boiling water
125g vegan butter or margarine
1 tbsp golden syrup

method
preheat oven to 175*C
mix the oats, flour, sugar and coconut in a medium mixing bowl.
in a saucepan, melt the butter with the golden syrup.
mix together the bicarbonate soda and boiling water (be prepared for it to foam up a bit, because science) then add to the butter and syrup mixture (it will foam up again here).
pour into the dry ingredients and stir until well combined.
spoon tablespoon sized balls of mixture onto a lined baking tray and the flatten slightly with the back of the spoon (if it’s too sticky slightly wetting the spoon can help)
bake until golden.
sit aside to cool (they’ll firm up quite a lot as they cool down)
eat them!

makes about 12-15 biscuits.

sometimes they puff up quite a bit in the oven, but they should go down a bit while they cool. i’ve thought about trying to make them a bit healthier and perhaps using coconut oil instead of butter and maybe maple syrup instead of golden syrup. this will definitely change the taste, but maybe in a good way. it’s also tasty if you add dried fruit like apricots or seeds like pepitas.

hope you enjoy,

love,
charlie

 

 

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