The humble anzac biscuit turns 100 years old today.
These biscuits have a story of their own. On the home front, groups like the Country Women’s Association would make Anzac biscuits and send them over to the troops in airtight tins to ensure that the biscuits remained crisp (more here).
Although variations have sprung up over the years, oats have always been a core ingredient in these bikkies.
All about the oats
Although native to northern central Asia, oats have become a staple grain throughout the western world. In herbal medicine, oats (Avena sativa) are an amazing nervine, nourishing to the nervous system (especially as a hot porridge on a cold winters day).
Oats boast a multitude of health benefits as as source of soluble fibre, notably beta-glucan fibre can keep you fuller for longer and also help lower cholesterol.
There are many different forms of oats, however the more processed they become, nutrition and flavour are compromised.
- instant oats: pre-cooked in water, dried and rolled super thin
- rolled oats: whole oats are pressed between two rollers
- steel-cut oats: a whole oat (known as a groat) is cut into pieces
- oat groats: retain the beneficial bran and germ as whole oats
The modified crumbly Anzac biscuit recipe
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup coconut flour
- 1/2 cup coconut sugar
- 150 ml cold pressed coconut oil
- 4 tablespoons maple syrup
- 1 teaspoon vanilla bean paste
- 1/4 cup water
- Combine all dry ingredients: oats, coconut flour, desiccated coconut and coconut sugar
- Combine all wet ingredients: coconut oil, maple syrup, vanilla bean paste, water in a separate bowl
- Add wet ingredients to the dry ingredients
- Rest mixture for 30 minutes
- Form into cookies and place onto baking tray lined with baking paper
- Bake for 20-30 minutes in 150C fan forced oven or until golden brown
- Cool for at least 30 minutes