As a good patriotic Nu Zillander I bloody love a good old ANZAC biscuit. I mean how great is a bit of baking that can make Kiwis and Aussies forget their minor spats over dirty underarm bowling, Farlap, Crowded House and Pavlova and unite over a cuppa and an oaty, coconutty treat?
My Nana used to make the best ones that were just the right combination of chewy and crunchy and altogether fucking delicious. When my husband and I first started dating we did cute, nesting kind of shit like bake together. Y’know, early in a relationship when it’s fun and flirty and not just domestic drudgery and death stares over washing the pots and emptying the dishwasher. Ahhh, young love.
On our first Anzac weekend together we baked the traditional biscuits of our troops then took them round to Nana for her approval. She sampled them delicately, analysed them coolly, and then, like our very own private audience with Mary Berry proceeded to tear them to fucking shreds pulling no punches in the way only a dear sweet old lady can.
After that cutting assessment I was a bit gun-shy about attempting a bastardised, healthified version, but I think I’ve cracked it with these. I reckon even Nana would give them her seal of approval, if I’m ever brave enough to ask her to sample them…
Get this stuff
1 1/2 C rolled oats (gluten free if you prefer)
1/2 C shredded coconut
1/2 C buckwheat flour
2 TBL coconut sugar
2 TBL rice malt syrup
4 TBL coconut oil
1/2 tsp baking soda
1 tsp vanilla
1 TBL water
Do this with it
Preheat the oven to 160 degrees and line a baking tray with non stick paper.
Toss the oats, coconut, flour and sugar into a bowl and mix well.
Throw the coconut oil, rice malt syrup, vanilla and water in a pot and heat gently until everything is melted together then add the baking soda and stir quickly to dissolve.
Pour the wet mixture into the dry and mix well to combine into a delicious, sticky, oaty dough.
Roll tablespoon-ish sized balls and place evenly on the baking tray then flatten gently with enough room around each biscuit to allow a bit of spreadage as the cook.
Whack the tray in the oven and cook for 18-20 minutes until golden.
Remove from the oven and allow to cool on the tray, they’ll be quite soft and squishy initially and harden into crispy deliciousness as they cool.
Store in an airtight container for up to five days, although that’s never happened in this house!
Makes 16 – 20 biscuits depending on how generous you are with your ball rolling (and mixture sampling…).