Think the Lamington, the pumpkin scone, the Anzac biscuit!
They are all Aussie baking icons! But why the ANZAC biccie?
Have you ever wondered why?
Well they were eaten by our troops back in World War 1 on the shores of Gallipoli of course. More than 11,000 Anzacs were killed at Gallipoli, but not all of them died from battle wounds. Some died from diseases through malnutrition and scurvy, caused by a vitamin-C deficiency.
Before we get baking, I thought I would share with you some interesting facts that I discovered on these amazing biscuits!
Originally they were known as the Anzac wafer or tile, named ‘the soldiers biscuit’, along with beef bully (canned corned beef) the soldiers were given these.
Apparently, Mothers, Wives and Girlfriends back home were worried there wasn’t enough nutritional value to them, so they used the scottish oatcakes recipe to base what we know today as the Anzac Biscuit.
Along with oats, the other ingredients – sugar, flour, coconut, butter, golden syrup and bi-carbonate of soda – no eggs were used, due to the long journey they had to go via ship to get to the troops. These biscuits were made to ‘last forever’.
Oats are a great source of soluble fiber that will fill you up, keeping you feeling fuller for longer. According to some studies, the beta-glucan fibre found in oats can help regulate your appetite for up to 4 hours as well as help lower bad cholesterol.
1 cup of Oats
handful macadamias nuts roughly chopped
1/2 cup almond meal
1/4 cup coconut flour
1/2 teaspoon bicarb soda
2/3 cup desiccated coconut
1 teaspoon vanilla essence or vanilla bean pods
1/4 cup coconut sugar
1/2 cup of maple syrup or golden syrup
125gms butter (organic)
2 tabs of boiling water
Preheat the oven – 180 degrees
Line your baking trays with non stick paper
Mix all dry ingredients into a bowl (Oats, Macadamias, Coconut Flour,Almond Meal, Des Coconut)
Melt the butter with maple syrup and vanilla on low heat, add in bicarb to mixture until it foams.
Pour over mixture with boiling water added.
Mix together then form tablespoon size balls
Place on tray about 8cm apart then flatten them slightly
Bake for 10-12min or until golden brown.
Allow to cool on trays then serve warm along with your favourite cup of tea.