In honor of the up coming Anzac day, I have made up a batch of these deliciously chewy biscuits for your dairy free and vegan friends. Yes that is correct these are vegan and taste just like the real thing.
Anzac biscuits are really a once a year thing for most people, except those who love them so much they have to make a batch or two twice a year (like me) and for those of us who have dietary restrictions its hard to go somewhere and say no. My solution? Bring a batch of these with me. Other people are sure going to be glad you brought them (because let’s face it you can’t have too many) and you might just make someones day.
They are easy to whip up if you don’t mind getting your hands messy, and you can always eat a little of the mixture along the way.
1 cup rolled oats.
1 cup desiccated coconut.
1/2 cup shredded coconut.
1/2 cup raw sugar (coconut sugar for healthier version)
2 Tablespoons coconut oil.
1/2 cup date paste*
1 Tablespoon of golden syrup (brown rice syrup can be sub)
1 teaspoon baking soda.
2 Tablespoons boiling water.
1 teaspoon mixed spice.
- Preheat oven to 180 degrees Celsius.
- In a large bowl combine oats, sugar, coconut, mixed spice and date paste.
- Melt together golden syrup and coconut oil in a small saucepan.
- Mix baking soda with boiling water and add to the golden syrup mixture.
- Pour the syrup mixture into the oats and stir well.
- Cover a cookie tray with baking paper and mold tablespoon amounts of mixture onto the tray.
- Bake for 15 minutes or until golden brown.
*Date paste: Chop 2 cups of dried dates and put into a saucepan with 2 cups water. Simmer until dates are soft and most of the water has been evaporated. Mash or put the mix into the food processor. This can then be used in recipes or frozen to use later.