ANZAC Biscuits

There are three biscuits I adore - Choc- Chip (obviously), Mint Slice (my weakness - google Arnott's- In Australia there are vegan versions now available) and ANZAC biscuits.

What is an ANZAC Biscuit?
"Well you're sure in for something!"

Firstly ANZAC stands for Australian New Zealand Army Corps and represents the men who fought during WWI. 
The biscuits were supposedly baked & sent by the men's significant women, as the ingredients when baked didn't spoil; butter, flour, sugar, golden syrup, oats & bicarb soda.
​However this proved to be untrue, and instead the biscuits were sold to community members to help raise funds for the soldiers. 
~
The ANZAC is a rather humble biscuit and in other words, no need for embellishment!
The combination of staple ingredients creates a truly wonderful cookie; well balanced and something no-one would complain about eating. 

​As always I've tweaked the recipe to be made using 'whole food' ingredients, with coconut butter substituting the butter and also providing the coconut detail to the biscuit. 
I discovered this technique of using coconut butter from Tess Begg and her eBook Oh Sweet Vegan.

Oat flour is used as the white flour sub as it only seemed natural when oats are the star here.

Enjoy!

Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me at @ballerina_bites on Instagram so I can see your wonderful recreations!

Ingredients 
¾ cup (180g) coconut butter*
⅓ cup (115g) brown rice syrup 
1 cup (100g) oat flour**
½ cup (50g) rolled oats
½ tsp bicarb soda 
¼ tsp salt

Method
Preheat the oven to 180°c and line a tray with baking paper.

In a large bowl add the oat flour, rolled oats, bicarb soda and salt - combine using a whisk. 

Gently heat the coconut butter & brown rice syrup in a small saucepan on the stove-top.
Once it's nicely melted together, pour over the dry ingredients. 
Using a spatula, mix until it resembles cookie dough.

Spoon the dough into a heaping tablespoon - roll into a ball, before flatting and placing on your lined tray.
Repeat the process until no dough remains.

Bake for 10- 12mins or until golden.
Allow to cool for 5mins on the tray, before transferring to a wire rack to cool completely.

Store the cookies in an airtight container for up to a week.

​Yields 10 cookies

Notes
*See here on how to make your own coconut butter
** To make oat flour, simply blend oats (porridge or rolled) in a NutriBullet or food processor until it resembles a fine meal.