I tried my first Anzac biscuit a few months ago while visiting Detroit. However, these cookies have a long history. It’s rumoured that wives in Australia and New Zealand sent these cookies to soldiers who were fighting abroad because the ingredients don’t spoil, so they were able to survive the journey overseas.
The basic ingredients really couldn’t be simpler and with a few tweaks I was able to create a healthier, vegan version without sacrificing taste. If you’re looking for a sweet treat, give these crunchy, chewy, almost-caramelized biscuits a try.
Crunchy Vegan Anzac Biscuits
- 1 cup buckwheat flour + pinch xanthum gum (the original recipe calls for “plain” flour and normally I would have used whole wheat pastry flour but I was all out, so just use whatever you have on hand. If you’re using a flour that contains gluten, omit the xanthum gum.)
- 1 cup rolled oats
- 1 cup dessicated unsweetened coconut
- 1 cup sucanut
- 1/4 cup + 1 tablespoon coconut oil
- 1/4 cup Earth Balance
- 1 tablespoon agave nectar
- 1.5 teaspoons of baking soda
- 2 tablespoons boiling water
- Preheat oven to 350F.
- Mix together your dry ingredients (minus the baking soda) and set aside
- Melt the coconut oil, Earth Balance, and agave nectar over low heat. When melted, mix in the baking soda and hot water.
- When the oil mixture starts to froth, quickly mix it in with dry ingredients
- Shape dough into walnut sized balls and flatten them onto a baking sheet.
- Bake for 10-15 minutes, until cookies are golden brown.
Enjoy with a hot cup of tea or your morning cup of coffee!