I have always had really lovely memories of Anzac biscuits. When I was about 8 years old we got new neighbours, who became sort of extra grandparents for me. Jack and Stella were constantly on the receiving end of my poorly made cookies, cakes and slices, but they would always ensure me that the treats I’d made them were absolutely lovely (looking back, I’m impressed I didn’t kill them with some of the things I was making).
Things have definitely changed over the last fifteen or so years. Jack passed away, my cooking became a lot less butter and sugar-focused, and Stella no longer lives next door.
Stella used to always return the favour of sending homemade treats to us, with my absolute favourite being her Anzac biscuits. When I went vegan, it is one thing that I really missed, so this year I decided to create my own for Stella, my extra nanna and wonderful friend.
Vegan Anzac biscuits | Makes 24
- 1 cup oats
- 1 1/3 cups plain flour
- ¾ cup desiccated coconut
- 2/3 cup brown sugar, firmly packed
- Pinch salt
- 2 tbsp golden syrup
- 100g coconut oil (note: I tried these with vegan butter and they didn’t work as well)
- 2 tbsp water
- ½ tsp bicarb soda
- Preheat oven to 160ºC and line two baking trays with parchment paper
- Combine oats, flour, coconut, sugar and salt in a large mixing bowl
- Melt golden syrup, coconut oil and water together in a small saucepan on a low heat. Add bicarb to the syrup + oil mixture, and whisk until foamy
- Combine the liquid with the dry ingredients and stir well to combine
- Using a tablespoon, shape dough into biscuits onto pre-prepared baking trays, and flatten slightly
- Cook for 20 minutes, or until biscuits are golden (note: I switched the two tray’s positions in the oven halfway through, as my oven cooks quite unevenly)
- Remove from oven and leave to cool on tray for five minutes, then transfer onto a cooling rack and leave until completely cool.
Please let me know if you make these and how they go!