Sunday, 26 January 2014

ANZAC Biscuits

ANZAC Biscuits are usually made for ANZAC Day (Australian and New Zealand Army Corp) in April but I made these for Australia Day Recipe from Vegan Easy. As you can see I had a slight fail and they all merged into a large cookie but I just broke them up like peanut brittle. They were delicious...and the kids loved them. Apparently similar to oatmeal cookies.

ANZAC Biscuits


1 cup gluten free rolled oats
1 cup gluten free plain flour
1 cup desiccated coconut
3/4 cup vegan sugar
2/3 cup vegan margarine
2 tablespoons golden syrup (you can replace with treacle or molasses)
1 tsp bicarbonate of soda
1 tbsp boiling water


Heat oven to 180 C. Grease 2 baking trays.
In a large bowl mix together the oats, flour, coconut and sugar.
Melt the margarine and golden syrup in a saucepan over a low heat.
Place the bicarbonate of soda into a small bowl and mix with the boiling water. Add this mixture to the melted margarine and syrup.
Pour the wet mixture into the dry ingredients and mix well.
Roll the mixture into balls (slightly smaller than golf ball size).
Place on baking trays and flatten slightly.
Bake in oven for approximately 15 minutes, until the biscuits are golden brown.
They will still be very soft when you remove them from the oven so let them cool slightly on the tray first before placing on a cooling rack.

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