The humble ANZAC biscuit is a favourite in our house with it’s wholesome but basic ingredients which makes it perfect for our family who eat free of egg, wheat, dairy, peanuts and tree nuts. For those that are not Australian or from New Zealand the acronym ANZAC was coined in 1915 when Australian and New Zealand troops trained in Egypt. ANZAC then stuck and applied for all Australian and New Zealand soldiers from World War 1 with particular association with the landing at Gallipoli on April 25, 1915. The ANZAC biscuit although eaten at different times throughout the year is baked especially around ANZAC Day (25th April) and eaten in memory of all the soldiers past and present. We will remember them.
A body of women wanted to support their men at war and send them wholesome foods that would not perish on the long, often months, journey to their soldier husband’s, son’s, father’s away at war. This is how the ANZAC biscuit came to be… made from wholesome yet basic ingredients that when placed in airtight tea tins would stay dry and hard for the long journey at sea.
The ANZAC biscuit
1 cup rolled wheat-free oats
1 cup plain wheat-free flour
3/4 cup coconut sugar (or rapadura or raw sugar)
1/2 cup desiccated coconut
1/2 cup Nuttelex (or coconut oil)
2 tbsp golden syrup (or raw honey)
½ tsp bicarbonate of soda
1 tbsp boiling water
Combine oats, flour, sugar and coconut in a bowl.
Combine Nuttelex and golden syrup in small saucepan, stir over gentle heat until melted.
Mix bicarbonate of soda with boiling water, add to melted butter mixture.
Stir into dry ingredients and mix well.
Take teaspoonfuls of mixture and place prepared tray with baking paper allowing room for spreading.
Cook in preheated oven (180 degrees Celsius) for 15-20 minutes.
Cool slightly on tray and then move and cool further on cooling rack.
These are fun for the kids to make also.