It is around this time of year that Australians commemorate the fallen in our wars and salute our ANZACs. One of the iconic ways Australians do this is to bake ANZAC biscuits, a tradition that has its beginnings in the biscuits eaten by Australian and New Zealand Army Corps diggers in World War One.
Legend has it that the biscuits originated in the recipe developed by families in Australia and New Zealand and sent to the troops on the front line as a welcome supplement to their rations. This original recipe consisted of rolled oats, flour, dessicated coconut, sugar, butter and golden syrup and was designed to be as long lasting as it was delicious for the soldiers, many of whom were suffering terrible privations.
Fast forward to today and you can see the tradition survives in Australia and New Zealand, particularly on April 25 — ANZAC Day. In fact in 2015, exactly 100 years since the outbreak of World war One, the versatile ANZAC biscuit remains as popular as ever and has been adapted to a range of diets. Here is one of our favourite recipes from TOM Organic who have given this classic Aussie treat a twist by using some of our favourite superfoods!
1 cup of Organic Wholemeal or Spelt Plain Flour sifted
1 Cup of Organic Rolled Oats
1/2 Cup of Organic Coconut Sugar or Rapadura
1/2 cup of Organic Desiccated Coconut
2 Tablespoons of Organic Chia Seeds
125gm of Organic Coconut Oil (in liquid form – heat to melt if necessary)
1-2 Tablespoon of Rice Malt Syrup or Honey
1/2 Teaspoon of Bicarb Soda
2-3 Tablespoons of boiling water
1. Preheat Oven to 175 degrees Celsius (347 F).
2. In a large bowl mix the Flour, Oats, Sugar, Coconut and Chia Seeds.
3. In a smaller bowl, combine the Coconut oil and the Rice Bran Syrup.
4. Dissolve the baking soda into 2 tablespoons of the boiling water then add this carefully to the Coconut Oil mix.
5. Stir the liquid mix into the dry ingredients, if the mixture is still crumbly add another tablespoon of water. Note: If the ingredients are too dry the biscuits will fall apart.
6. Roll into balls and place on lined baking tray and squish them down a little so they’re a bit flat. Bake in the oven for 12-15 minutes or until golden brown. Leave to cool – if you want crunchy ANZACS leave them on the baking tray until they’re cool – for chewy ones leave them for 5 minutes, and then transfer to a cooling rack.
7. Enjoy with a cup of your favourite tea!
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