Updated: Sep 24, 2021
The ANZAC (Australia & New Zealand Army Corp) biscuit is a national delicacy dating back to the first world war. It's claimed that these golden cookies were sent abroad in care packages to troops fighting in the trenches by wives and women's groups, as the ingredients did not spoil during naval transportation.
Traditional recipes such as these should not be altered, however people who are intolerant to gluten and dairy also deserve to enjoy this trans-Tasman treat without fear of any undesirable repercussions. So with all due respect, only the minor essential changes have been made to this classic recipe.
200gm gluten free oats (uncontaminated oats in Australia)
100gm buckwheat flour
140gm gluten free self raising flour
100gm shredded coconut
1 teaspoon baking powder
150gm coconut oil
60gm golden syrup
50ml boiling water
1 teaspoon bicarbonate soda
1 teaspoon sea salt
Place all dry ingredients except for the bicarb soda in a mixing bowl and combine thoroughly
Heat coconut oil and golden syrup in a small saucepan and bring to the boil
Carefully combine the boiling water and bicarb soda in a small bowl, then slowly whisk in to the coconut oil and syrup
Remove from heat and add to the dry ingredients, mixing until all ingredients are thoroughly combined
Roll dough into balls of desired size and flatten onto a baking tray lined with greaseproof paper
bake at 160c for 16 minutes or until golden brown
Remove from oven and allow to cool slightly on the tray, then transfer cookies onto a wire rack to cool down completely
Store in an airtight container
Lest we forget...