The 25th Of April Marks ANZAC day
The 25th of April marks ANZAC day, and these delectable Anzac biscuits are traditionally made and enjoyed for this day of remembrance.
Remembrance for the Australians and New Zealand forces who served and died in all wars, and for the first landing of the Anzacs (Australian & New Zealand Army Corps) at Gallipoli, which led to major casualties for Australian and New Zealand forces during the World War One.
I often enjoy making these Anzac biscuits. They are so easy to make and with there long shelf life, a sure delectable staple that will last in the cookie jar.
Although with the kids hands always in the cookie jar, I haven’t really been able to test the longevity theory on them 😅
There are so many versions of the Anzac biscuits, from soft, chewy, thin and crunchy.
Making the choices to bake this simple biscuit, all the more harder to choose.
I couldn’t decide, so this batch I made them slightly crispy on the outside, yet still chewy and soft in the centre 😋, and I added some macadamia nuts, just to be different 🤷🏼♀️.
These Anzac biscuits are so delectable, you don’t have to save them for just Anzac day. Perfect for anytime of the year.
Baked a fresh batch to have with afternoon tea.
If you’d like to bring a little Australian history into your home, why not give these sweet Anzac biscuits a go.
Bake Love, Not War 🥀
Macadamia Anzac Biscuits
- 2 cups plain flour sifted
- 2 cups rolled oats
- 2 cups desiccated coconut
- 2 tsp sea salt flakes
- 2 cups brown sugar
- 1 tsp grounded cinnamon
- 1 cup macadamia nuts toasted and roughly chopped
- 200 grams vegan butter
- 1/2 cup golden syrup
- 1 tsp vanilla extract
- 1/4 cup water
- 2 tsp bicarbonate soda baking soda
Pre heat oven to 180c or 356f
In a large mixing bowl, combine plain flour, rolled oats, desiccate coconut, brown sugar, sea salt and macadamia nuts together.
In a medium size saucepan, combine butter, golden syrup, vanilla extract and water together and bring to boil in medium medium heat.
Once boiled turn heat off, working quickly add 2 tsp of bicarbonate soda and mix till incorporated.
Mixture will bubble and expand as a reaction to the bicarb
Carefully pour the hot syrup mixture into the flour mixture and mix till all ingredients have combined.
Using a spoon or a cookie scoop, scoop the dough into a lined tray, gently flattening the cookies slightly.
Bake biscuits in a preheated oven at 180c for 15min or until golden brown.
Let cool slightly on tray before transferring to cooling rack.
Store in a air tight container
For a softer, chewier biscuit, turn heat down to 170c and bake for 10min or until golden brown.
The cookie will be very soft, so let it cool for a few minutes on tray before transferring to a cooling rack 😉
you can also adjust the thickness of your cookie to suit your preference. Reminder, thinner cookies, won’t take long to cook, so don’t leave your oven unattended.
Qty says roughly 20. Depending on the size of your scoop, you make have more or less cookie. Why not double the batch to make sure you have more!😋
*Nutrition information is approximate and is meant as a guide only*