Anzac Biscuits (Gluten & Dairy Free options & Refined Sugar Free)

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This Friday (the 25th) is Anzac day.

ANZAC is an acronym for Australia New Zealand Army Corps. Troops, known as Anzacs, formed during World War I. April 25th marks the day of their first campaign when the Anzac troops landed at Gallipoli on this day in 1915, suffering many casualties over the months that ensued.

Now Anzac day is a national day of remembrance, set aside to honour these soldiers and subsequent armed forces who fought and died in all wars, conflicts, and peace keeping situations. Each year many people rise early, wearing poppies, and attend a dawn service in their local areas to remember the suffering and bravery of those troops.

A few years ago my brother attended the Anzac dawn service in Gallipoli. In his uniform, he stood at the cenotaph throughout the ceremony. Back here in NZ, during the broadcast of the Prime Minister’s speech, I was moved and proud to see him standing tall, honoring and commemorating in the place where our ancestors bravely fought so many years ago.

Anzac biscuits were those sent to the soldiers, made without scarce items such as eggs, and designed to have a long shelf life; a bread-like substitute to sustain our troops abroad. I have kept my recipe fairly similar to the Edmonds version, but substituting flour and golden syrup. These biscuits are a delicious oaty snack, but a solemn reminder and symbol that we won’t forget the sacrifices made for us.

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Anzac Biscuits

 

3/4 cup rolled oats (ground to flour-like consistency in high-speed blender or food processor)

1/2 cup rolled oats (use gluten free oats in both measures if you require gluten free)

1/2 cup desiccated coconut

3 tbsp honey

2 tbsp butter (substitute with coconut oil if requiring dairy-free)

1/3 tsp baking soda

1 tbsp boiling water

 

Preheat the oven to 160’C/320’F. Prepare a baking tray by greasing (with a little butter or coconut oil) or lining with baking paper.

In a large bowl, add the ground oats, oats, and coconut. Mix together well. In a small saucepan, melt the butter (or coconut oil) and honey together until completely melted and well combined. In a separate cup, dissolve the baking soda in the boiling water. Add this to the honey mixture – it will foam up a bit as you stir. Pour this liquid into the dry mix, stir to combine well.

Take heaped teaspoons full of the mixture, roll into a ball, and place on the prepared tray. Flatten this ball just slightly with the palm of your hand (so it’s about 2cm thick). Repeat the process until the mixture is all rolled, shaped and ready.

Cook for approximately 15mins or until golden brown. Cool on a wire rack and store in an airtight container.

 

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