This one is dedicated to my very good friends in Australia and New Zealand. I lived, loved and larked about in Australia for just over a year, and took in as much of New Zealand as I could could on my whistlestop visit on the way back to Canada. Beautiful countries full of beautiful people that I miss a lot!
Today (or rather, yesterday if you’re in Aus) is Anzac Day; the day that both countries honour the members of the Australia and New Zealand Army Corps (ANZAC) who died at the Battle of Gallipoli in the first world war. It’s a national holiday in both countries, and both Aussies and Kiwis usually make these biscuits (or cookies, if you’re American) on or leading up to the day. Wives of soldiers used to send these out to the troops, as they didn’t spoil easily, and it’s a nice way to remember the hardship of those times and keep the memory going.
These are ridiculously easy to veganise, as the only non-vegan thing they originally contained was butter. I tweaked the recipe a little to make it more nutritionally dense, but the great taste hasn’t changed one bit!
(Makes 12-15 cookies)
1 cup rolled oats
3/4 cup shredded coconut
1 cup all-purpose flour
1 tsp baking soda
1 cup brown sugar
1/2 cup coconut oil
1 tbsp agave nectar / maple syrup
2 tbsp water
Preheat your oven to 180 degrees Celsius and lightly oil a baking tray
In a bowl, mix together the oats, coconut, flour, baking soda and sugar
In a pan, over a low heat, melt together the coconut oil, agave nectar / maple syrup and water
When combined, stir this mixture into the flour mixture and mix well
Drop 1 tbsp of mixture onto the baking tray at a time, then bake for 15-20 minutes or until the tops of the biscuits are golden brown
Allow to cool, then store in an airtight container – or serve them right away!
The coconut oil and agave nectar / maple syrup make these biscuits slightly healthier than the original recipe, but they do still contain a lot of sugar and they’re super sweet. They are also great for giving you heaps and heaps of energy, and are amazingly squishy and tasty. Just once a year they’re fine, yeah?