As Easter and all things chocolate wrap up for another year, Australia and New Zealand turn their focus to ANZAC day. Celebrated across the Tasman annually on the 25th of April.
A significant day not in just New Zealand but also in Australia to pay our respects to the army troops who served our country and died in wars, conflict and peace keeping operations.
It is this time in April every year do the beloved and trusted ANZAC biscuit make an appearance in family biscuit tins and appear in masses on local supermarket shelves.
ANZAC biscuits are not only rich in flavor and a perfect to dunk in to a cup of tea but are composed on the basis of some incredible war history.
These crowd pleasing tasty biscuits are whipped up often unbeknown to the baker the true meaning behind our oaty friends. So to save you the Google search and long history lesson we have taken the task upon ourselves to briefly educate a few of our baking friends the real meaning behind these moreish delights you so willingly munch.
ANZAC biscuits were originally called "soldier’s biscuits" however were not actually consumed during the wars by soldiers… Instead they were sold and consumed at fetes, galas, parades and other public events at home, to raise funds for the war effort.
The basic ingredients used to create our beloved bikkie were rolled oats, sugar, flour, butter with golden syrup used as a binding agent (no eggs).
After Gallipoli, New Zealand and Australian troops were universally known as ANZACs. The term ANZAC soon became of great national significance in regards to our soldiers as a collective and didn’t just refer to our crumbly oaty friends.
However if you’re anything like me and are highly sensitive to oats or are a celiac or gluten intolerant companion the old ANZAC recipe may be at the back of your cookbook draw collecting a few years of dust.
But not this year.. This Anzac recipe is oat free, refined sugar free, gluten free & totally plant-based – BINGO. So don’t feel left out this Thursday, fill your biscuit tins and your tums and enjoy this day of remembrance for our ANZAC troops.
To achieve the similar texture to the tradition Anzac biscuit I highly recommend grinding your own whole almonds in a blender or food processor.
Yield: 10 cookies
Preparation Time: 10 minutes
Cook Time: 15 minutes
☆ 1 cup whole raw almonds, processed into a rough but fine crumb*
☆ 1/4 cup brown rice flour
☆ 2 tbsp coconut sugar
☆ 1 tsp baking soda
☆ 1/4 tsp salt
☆ 1/2 cup desiccated coconut
☆ 1/4 cup pure Canadian maple syrup
☆ 50g coconut oil (melted)
*if you do not have a blender, almond meal/flour will work too, although the recipe works best with freshly ground almonds as this helps the cookies to spread in the oven and gives them a great texture.
Preheat your oven to fan bake 170 degrees celsius.
Process your almonds in a blender or food processor until they form a rough-fine crumb (there should be some small chunks of almonds).
In a medium sized bowl add the processed almonds, brown rice flour, coconut sugar, baking soda, salt & desiccated coconut. Mix until well combined.
Add in the maple syrup and coconut oil and continue to mix until everything is well incorporated.
On a lined baking tray, roll out your biscuits into balls (my biscuits were around 2 tsp sized balls). Give each biscuit about 3 cm space for spreading when placing on the baking tray. If the mixture is too soft to handle, place in the fridge for 5 minutes and allow the coconut oil to harden slightly. Do not flatten the biscuits completely as they spread on their own. I recommend pressing down to half the height of the ball.
Bake for 15 minutes or until golden brown.
Allow to cool before eating.
Keep in an airtight container for up to a week.
ANZAC History Source: https://www.armymuseum.co.nz/kiwis-at-war/did-you-know/the-anzac-biscuit/