Lest we forget.
Today is Anzac Day in Australia. A day that we remember Australians who served and died in all wars.
The 25th of April also marks the day in which the first major military action was fought by Australian and New Zealand forces during WWI and the landing of Australian and New Zealand soldiers at Gallipoli in Turkey.
This year marks the 100th year anniversary of that landing in 1915.
The history of the Anzac biscuit is really interesting. Known also as the army biscuit, Anzac wafer or Anzac tile they are essentially a long shelf-life snack that was often substituted for bread or ground up and used as porridge. The biscuits soldiers were often sent or given were very hard, however I like mine soft and chewy so they aren’t cooked for quite as long.
Families often sent the soldiers batches of the biscuits and they have become synonymous with the Anzac tradition.
I love baking Anzac biscuits on Anzac Day. It’s my special way of taking the time to remember all of those in past and present conflicts that have fought for our freedoms.
Anzac biscuits are great any time of the year and my version of them are egg and refined sugar-free so suitable for the whole family.
Even if you aren’t in Australia or New Zealand, you could perhaps think of all those who in the past have helped to make our lives better through their own personal sacrifice while you are baking these.
* 1 cup rolled oats
* 1 cup plain flour
* 1/2 teaspoon bi-carb soda or baking powder
* 1 cup pitted dates
* 2 tablespoons rice malt syrup
* 2 tablespoons of 100 per cent pure maple syrup
* 125g unsalted butter
* 2 tablespoons coconut oil
* 2 tablespoons water
* 2/3 cup desiccated coconut
1. Pre-heat a fan-forced oven to 160C and prepare a cookie tray with grease-proof baking paper.
2. Chop butter and place in a saucepan with the coconut oil, rice malt syrup, water and maple syrup.
3. Melt all the ingredients together on a low-medium heat. Taking care not to burn the butter.
4. Place dates, coconut and melted butter mixture into a food processor and whiz for around five minutes or until the dates are all combined.
5. In a large bowl mix together flour, rolled oats and bi-carb. Make a well in the centre of the dry mixture.
6. Place the wet mixture into the well of the dry mixture and stir to combine.
7. Roll tablespoons of the mixture into balls and place on the prepared cookie tray 5cm apart.
8. Using a floured fork flatten the biscuits.
9. Bake for 10-minutes or until lightly golden.
10. The biscuits will still feel soft when you get them out of the often so use a spatula to transfer them to a cooling rack. Do this immediately to ensure your biscuits don’t continue to cook and harden.
If you liked this recipe don’t forget to check out my other easy and delicious baked treats!
* If you prefer a more crunchy biscuit, cook for 12-15 minutes. However make sure the biscuits don’t burn!
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