We think we speak on behalf of everyone when we say, who doesn’t love ANZAC biscuits?! The unique texture is soft yet crunchy at the same time, sweet yet nutty—and each individual biscuit always seems to come out so imperfectly perfect.
Traditionally made with a simple mixture consisting of white flour, oats, golden syrup, desiccated coconut, sugar, butter and bicarbonate of soda, ANZAC biscuits were said to have once upon a time been called “soldier’s biscuits”.
A symbol of love and care, how the story goes is that these biscuits were baked by the mothers, wives and girlfriends of Australian troops back home and shipped off to the soldiers during the war, reportedly concerned that their boys were not getting enough nutrients in their diet.
Knowing that oats were of high nutritional value, they became the key ingredient along with others carefully selected in accordance to their ability to withstand the long journey across the seas without perishing. Eggs, a common binding agent used in biscuits, were purposely not used for this very reason, due to the fact that they would spoil before they reached the soldiers.
Fast-forward to now and oats still remain the star ingredient in many different versions of ANZAC biscuits, and similarly, eggs have managed to stay out of new and improved recipes. This particular one from Teresa Cutter’s bestselling cookbook, Healthy Baking, offers a healthier alternative to the good old ANZAC biscuit, based on a combination of organic rolled oats with macadamia nut oil and almonds—and free from flour and refined sugar.
Ideal for beginner bakers (hi!), you’re only a short wait away from warm cookie heaven, and what’s more is that you get to enjoy the aroma of these biscuits as they bake.
Okay, anyone else salivating just thinking about it? May we suggest you distract yourself by putting the kettle on whilst you wait, because no doubt you’ll be needing the accompaniment of a cup of tea. Oh, and to make it vegan-friendly, simply swap out the raw honey for rice malt syrup instead!
175 g (1 ½ cups) organic rolled oats
60 g (1/2 cup) organic desiccated coconut
60 g (1/2 cup) chopped almonds
3 tablespoons macadamia nut oil
3 tablespoons raw honey
1 teaspoon vanilla extract
¼ teaspoon baking soda
1 tablespoon water
Preheat your oven to 160°C fan-forced.
Combine oats, coconut and almonds into a food processor.
Add oil, honey, vanilla and baking soda.
Mix well for about 15-30 seconds or until just combined.
Add the water and process again.
Form into 20 small biscuits and place onto a lined baking ray.
Flatten down with enough room around each biscuit.
Bake for 20-30 minutes until golden brown.
Cool completely before eating and enjoy.
A recipe extract from Healthy Baking by Teresa Cutter.