In Australia and New Zealand the 25th of April, ANZAC Day, is our biggest military remembrance day (besides 11/11) as it commemorates the day our troops landed in Gallipoli in Turkey on England’s behalf during WWI and a lot of people on both sides sadly died. Traditionally we make these biscuits at this time of year because they were sent to our soldiers due to their ingredients not spoiling easily and holding up well in transportation! 🙂 These ones have had the butter replaced so are suitable for vegans, and if you use healthy oils, better sugars and wholemeal flour they’re actually kinda healthy. Lots of complex carbs!
85g vegetable shortening combined with 40ml liquid vegetable oil of choice; alternatively, use 125g vegan margarine
2 tbsp golden syrup
1/2 tsp bi-carb (baking) soda
2 tbsp boiling water
1 cup plain flour
1 cup caster sugar (use a sugar alternative or healthier sugar if you like)
3/4 cup dessiccated coconut
1.5 cups rolled oats
Preheat oven to 180*C and line baking trays with parchment.
Melt oils and syrup together in a saucepan. Add boiling water to baking soda then combine with oil/syrup mixture. Stir all other ingredients through to form a thick dough. Roll heaped tablespoons of mixture into balls and then flatten on lined oven trays.
Bake for 15 minutes or until golden.