With Anzac Day tomorrow commemorating the 100 year anniversary of the landing at Gallipoli, I thought I would bake some Anzac Buiscuits.
This may seem a trivial sort of tribute to pay to those who fought in that terrible battle. But I feel the every day celebration of cooking for our loved ones, safe in our homes, is very fitting.
Without the bravery and sacrifice shown by the Australian & New Zealand Army Corp’s and all of those who fought for our freedom in the world wars, we may not be able to enjoy these simple pleasures of freedom and peace.
I don’t ever make these biscuits throughout the rest of the year. I feel they are special and should be kept for the day of their naming.
It is these small special event traditions which add structure and import to our daily lives.
Being into natural health these days, I thought that this year I would make up a slight variation on the traditional style Anzac Biscuit. Something perhaps a little healthier and less sugary.
If you’d like to try them out for yourself, the recipie is below!
Hope you enjoy them!
Traditional Anzac biscuits make good use of rolled oats which are not only tasty but very good for you!
A biscuit couldn’t possibly be an Anzac biscuit with out rolled oats. I used South Australian grown and processed oats.
For sweetness I used local raw honey and added organic shredded coconut to the recipe which adds its own subtle sweetness as well as flavour and many health promoting properties.
Chopped wallnuts add texture, flavour and more health benefits, and olive oil, vanilla essence and a little water bind the mix together.
I am lucky enough to own a kitchen whizz which made light work of chopping the wallnuts and mixing the biscuit batter.
During the colder months we utilise the little bakers oven in the kitchen to warm the old cottage area of the house.
It adds a wonderful coziness to the entire area and there is always nice hot water on hand for a cuppa!
With all this free heat available, I like to make use of the cook top and oven where ever possible.
So of course it’s no surprise that I baked my Anzac biscuits in the wood fired bakers oven.
The bakers oven is quite small compared to the oven of the electric stove and it has only two shelves. This means my oven trays are relatively small and as I had made up a double recipe, it took two “bakes” to use up all of the mix. Of course, as the wood fire was burning for heating anyway, no extra “power” was required!
The use of baking paper to line trays makes life a lot easier! No greasing required; no stuck biscuits and no difficult clean up of greasy baking trays! If using wood burning fires/stoves for heating as we do, it is possible to make use of the pre-loved baking paper, by using it to help light the fires tomorrow.
The biscuits don’t spread during baking as the traditional type of Anzac Biscuits do, meaning I could have placed them much closer together on the trays.
I formed golf ball sized pieces of batter and then flattened them with a fork ready for baking. The fork actually added a nice lined texture to the finished biscuits.
Allow the trays of freshly baked biscuits to cool fairly well before eating or they may crumble and fall apart when picke up.
I had just finished warning my husband “They’re still hot, so they’ll crumble!”
“They’re not.” he said as he left the kitchen. I turned around and found that several biscuits were already missing.
So they must have tasted OK.
From my double batch, I ended up with 48 small biscuits, each about 4.5cm diameter.
There will be enough to take to Mum’s when I visit her on Sunday and some to have with a cuppa when my friend visits Monday afternoon.
I just sampled a couple with my cup of tea and they are lovely. Crisp and a little crumbly with good nutty flavour and sweetness. When the batter was raw, it did taste very honeyed and sweet. (Of course we sampled the raw batter!) The sweetness has toned down once baked and is now nicely balanced. Very moreish!
Another bonus is that the cottage smells wonderful!
Anzac Biscuit Variation
1 1/2 cups (175 g) rolled oats
1/2 cup (40 g ) shredded coconut
1/2 cup (60 g ) chopped wallnuts
2 1/2 tablespoons olive oil
2 tablespoons raw honey
1 teaspoon vanilla extract
1 tablespoon water
Chop walnuts to a chunky/fine texture.
Add remaining dry ingredients to the food processor (or bowl).
Add honey, oil, vanilla essence and water.
Mix thoroughly until combined.
Form into small balls and place onto a baking sheet lined with baking paper.
Flatten down with a fork, leaving a small gap between each biscuit.
Bake for 15 – 20 minutes at aproximately 150-200 degrees Celsius, or until golden brown.
Cool completely before eating.
Makes aproximately 24 small biscuits.
Store in an airtight container.
(Adapted from a recipie by Teresa Cutter The Healthy Chef).