Anzac bikkies are traditional Australian biscuits/cookies said to date back to World War I. Some say these were sent in care packages to the Australian and New Zealand Army Corps (ANZAC). Others say Anzac bikkies were so named because they were baked and sold on the home-front to fundraise for the troops. Either way, they are an Australian icon with much nostalgia for most Aussie kids who have many a memory of running to the school canteen (cafeteria) for them.
Makes 8 large or ~16 small biccies
Dry ingredients:
1 cup desiccated coconut
1 cup raw sugar
1 ½ cups plain flour
2 cups rolled oats
Caramel:
4 heaped tablespoons vegan butter/margarine
2 tablespoons golden syrup or treacle
Rising mix:
2 teaspoons bicarbonate of soda
2 tablespoons boiling water
1. Preheat oven to 170C and line a baking sheet
2. In a big mixing bowl, combine all the dry ingredients and set aside
3. Over medium/high heat, melt the caramel ingredients in a medium sized cooking pot (at least 15cm deep to contain the frothing caramel in step 5)
4. Take the caramel off the heat
5. In a separate bowl, dissolve the bicarb in the boiling water and then stir this mix through the still hot caramel. It will froth up like a volcano!
6. Immediately add the frothing caramel to the dry ingredients and stir to combine. CAUTION: Mix may still be warm/hot so use a wooden spoon or mixer with a paddle
7. Once combined, wet your hands & roll balls of dough. Flatten the balls, place on the lined baking sheet and bake for ~15-20 minutes (depending on size) or until golden brown,
8. When you remove them from the oven they will still feel v.soft. For the best results, allow them to rest on the tray until cool enough to touch then transfer to wire racks to cool completely & firm up.
Enjoy with a cuppa!
Deliciously Kind Kitchen 