Anzac biscuits are eaten all year round in Australia and New Zealand but they have a special place on Anzac Day. Each year, on the 25th of April, Australia and New Zealand remembers, commemorates and honours the Australian and NZ soldiers, past and present, who have fought and died in wars. The 25th of April is the anniversary day of the Australian and New Zealand Army Corps (ANZAC) landing in Gallipoli during WWI in 1915.
I’m not Australian or Kiwi but Jeremy is both and I thought I’d share a vegan version with you that is as close as possible to the traditional Anzac cookie.
What are Anzac biscuits and where do they come from?
Anzac cookies are a biscuit that are based on rolled oats, golden syrup, flour and butter. They’re a very easy and simple cookie. Nowadays there are many different Anzac cookie versions adding coconut, various nuts and/or orange zest. Because Anzac cookies have been around well before they received their current name, it’s quite hard to find THE original recipe. In fact, apparently these biscuits used to include eggs and were eaten with jam and cream in the 19th century.
I decided to base my recipe on the Anzac biscuit recipe that resembles the Anzac cookies that were likely eaten around WWI. It’s a lot less sweet than the modern versions.
Anzac biscuits are said to be sent to the soldiers during WWI by their wives and girlfriends. As a matter of fact they were actually mostly sold for fundraising during WWI in Australia and NZ itself.
I hope you enjoy this recipe. It’s really simple and uses very little ingredients and personally I really like the taste of them. They’re perfect with a cup of tea in the afternoon when you need a little pick me up. They’re sweet but not too sweet and delicious.
Please let me know what you think of the recipe. Tag me in your creations on Instagram @nothangryanymore or comment below.
Authentic Anzac Biscuits
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- 150 g rolled oats
- 100 g all purpose flour
- 80 g sugar
- 60 g vegan butter
- 2 tbsp golden syrup
- 1 tbsp hot water
- 1/2 tsp bicarb soda
- 1 pinch salt
- Preheat the oven to 160°C
- Into a bowl, add the rolled oats, flour and sugar and mix.
- Add the vegan butter into a small pot and melt it. Once the butter has melted, add the golden syrup and mix together with the butter.
- Into a small dish, add the bicarb soda and hot water and combine. It will froth up a little bit.
- Now add the melted butter and golden syrup mixture as well as the bicarb soda and water to the dry ingredients. With a spoon or spatula mix everything together.
- Line a baking tray with baking paper and one by one spoon the cookie mixture onto the baking tray. Lightly flatten them. The mixture is fairly sticky which will give the cookies their rustic look.
- Bake the biscuits at 160°C for 10 minutes. Then take them out of the oven and let them cool down before eating.