Anzac Biscuits have been long associated with the establishment of the Australian and New Zealand Army Corp (ANZAC) in World War 1 . It is believed the wives would bake and send the biscuits abroad to the soldiers because the ingredients wouldn't spoil easily and kept well during naval transportation. However it is also believed the wives would bake them in order to raise money for the war effort at bake sales. Whether it is the first or the latter, the wives did us all a favour by creating these chewy, soft centred, buttery bikkies which are so cheap to make and go perfectly with a pot of English Breakfast tea.
The traditional Anzac bikkie recipe is a simple mixture of oats, flour, golden syrup, dessicated coconut, butter, sugar and bicarbonate of soda. So of course I created a traditional recipe, however I have also provided you all with a delicious gluten free, dairy free, vegan and refined sugar free recipe from my beautiful friend Meg Shaw, who is the lady boss behind Hunter and Sage.
Hunter and Sage is a business run by Meg focusing on providing her customers with the most delicious dairy free, gluten free and refined sugar free treats. Her speciality is raw vegan slices and she wholesales her treats all over the Sunshine Coast & Brisbane.
- 1 1/2 cups rolled oats
- 3/4 cup desiccated coconut
- 125g unsalted butter
- 1/4 cup honey
- 1/2 cup plain flour
- 1 tsp ground cinnamon
- 1/2 tsp bicarbonate of soda
- 1/2 tsp Himalayan salt
- 1 tbsp boiling water
* you can add roughly chopped macadamias or almonds to the bikkie mixture.
- Preheat oven to 160ºC, line two baking trays with baking paper
- Combine oats, coconut, plain flour, cinnamon in a bowl and put to the side.
- In a small saucepan on low heat, melt the butter. Once melted remove from heat and stir through your honey and salt.
- In a small bowl combine the bicarbonate of soda and boiling water, once combined stir through the butter mixture.
- Pour butter mixture over the dry ingredients in the bowl and stir through.
- Roll the mixture into 1 tablespoon balls, place on tray and flatten with a fork. Repeat this step with all of the mixture and allow room for the bikkies to spread whilst cooking.
- Cook for 15-20 minutes, until they are golden brown.
- Allow them to cool on a wire rack before eating as they need time to set. Store in an airtight container in the cupboard.
- 1 1/2 cups rolled quinoa flakes
- 1/2 cup shredded coconut
- 1/2 cup macadamias (roughly chopped)
- 1/4 cup melted coconut oil (alternatively use macadamia oil)
- 1/4 cup almond butter
- 1/4 cup natural maple syrup
- 1/2 tsp vanilla extract
- decent pinch of salt
- Pre heat the oven to 180ºC and prepare your baking trays with baking paper
- Combine all of your ingredients into a bowl and mix well
- Roll into 9 even sizes balls and press down gently to flatten out
- Transfer to trays and bake for 20 minutes, until golden brown
- Remove from oven and set aside to cool before eating
I hope tomorrow you take some time out to show your respects and eat some Anzac bikkies.
Lest we forget.