VEGAN ANZAC BISCUITS + HISTORY LESSON
This year I've been eating mostly animal-product-free; I haven't written about this on the blog yet but will save that for another day. Today we talk ANZAC biscuits. First, a history lesson:
I must admit I was nervous this afternoon when I set out to try a vegan variation of my Grafton Nanna's tried and true recipe - I wasn't confident it would work. To make a fair comparison, I made half of the biscuits using butter, as per the original recipe, and the other half (the ones with the hearts) using mild olive oil. I'm thrilled to say that the vegan versions turned out amazingly, in fact, I like them better than the butter versions!
Here's the recipe:
*1 cup plain (all purpose) flour
*3/4 cup desiccated coconut
*3/4 cup white sugar
*1 cup rolled oats
*125g mild olive oil
*2 tablespoons water
*2 tablespoons honey or golden syrup
*1 teaspoons baking powder or bi-carb soda
Preheat oven to 170C fan forced. Mix all of the dry ingredients together in a large bowl. Combine the oil, honey and water in another small bowl until well incorporate. Add the wet ingredients to dry and mix well. Roll spoonfuls of mixture and place on baking sheets lined with baking paper. Flatten with your palm. Bake for approximately 10 minutes or until golden.
Note: Make sure that you use a mild olive oil (it will be called 'mild' or 'light' on the bottle) as regular extra virgin olive oil has too strong a taste, and won't be nice at all. You could also try coconut oil if you prefer (I'm not a huge fan as the taste tends to take over).
Showing appreciation through baking.
Lest we forget.