Sunday, July 8, 2012

Anzac Biscuits

I'm taking a little trip down under in my kitchen this afternoon.  The name of these cookies is actually an acronym for the Australian and New Zealand Army Corps (ANZAC), and these sweet little cookies were traditionally sent by wives to soldiers abroad, because the ingredients don't spoil easily.  Today, they're manufactured commercially for sale, but this home-made version is a snap to prepare.

  • 1 cup all-purpose flour
  • 1 cup regular oats
  • 1 cup firmly packed vegan brown sugar
  • 1/2 cup shredded coconut
  • 1/2 teaspoon baking soda
  • 1/4 cup melted vegan butter
  • 3 tablespoons water
  • 2 tablespoons golden cane syrup*
  • Cooking spray
1. Lightly spoon the flour into a dry measuring cup and level with a knife.  Combine the flour in a bowl with the oats, brown sugar, coconut, and baking soda.  Add the butter, water and cane syrup, and stir well - the dough wasn't as wet as, say, chocolate chip cookie dough, but it is sticky, which helps it adhere together.

2. Drop the dough by level tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray (12 cookies per sheet). You'll find that this is an extremely workable and forgiving cookie batter, and I found it easiest to form balls by hand instead of just dropping with a spoon.  The stickiness of the cane syrup means you can even pinch a little dough off of one cookie and add to another, if you find you've accidentally made some bigger than the others.

3. Bake at 325 degrees for 12 minutes - the cookies will be almost set.  Remove from the oven and let stand on the cookie sheets an additional 2 to 3 minutes.  Remove from the pans and cool completely on wire racks - the cookies will continue to set as they cool.

If you want to continue the Australian theme, try this fun vegan take on an Aussie burger for dinner before you have the cookies for dessert.  My husband laughed at me as I topped a Gardein beefless patty with Annie's Worcestershire sauce, vegan bacon strips, a pineapple ring (yes!), lettuce, tomato, and pickled beets.  The result is surprisingly delicious.

*Golden cane syrup should be sold near the molasses and other sweeteners in the grocery store, but if you can't find it, light corn syrup (such as Wholesome Sweeteners) will make a fine substitute. 

Nutrition Info:
24 servings (1 cookie), Calories 92 

Tasting Notes:
Absolutely awesome cookies - a burst of coconut, brown sugar, and butter, made healthier with a hint of the oats.  They remind me of the Girl Scout Samoa cookies I ate in my youth, without the drizzle of chocolate on top.  Chewy and perfect. 


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