Gillian Ramm’s Veganzac Biscuits
Behold the VEGANZAC!!! It's the vegan version of the humble Anzac biscuit, which no self-respecting antipodean could be without in their lives. It is such an easy recipe to adapt to a vegan diet (or simply for those with a dairy allergy/intolerance) because the original recipe contains no egg anyway. My family don't know the difference, and these crunchy little morsels are just perfect with a cuppa.
1 cup plain flour
1 cup desiccated coconut
2/3 cup brown sugar
1 cup rolled oats
125g coconut oil or non-dairy spread
1 tablespoon golden syrup (or maple syrup if you don't have golden)
1/2 teaspoon bicarb soda (baking soda)
2 tablespoons boiling water.
Preheat fan oven to 160C. Mix together the flour, oats, coconut and sugar in a bowl, ensure to get out any lumps of brown sugar. Melt together the golden syrup and coconut oil or spread. Do this gently in a pan or the microwave. In a small bowl, pour the just boiled water onto the bicarb soda, then pour this straight into the melted oil and syrup. Pour the wet mixture into the dry ingredients and mix together. Take a baking tray lined with paper and place spoonfuls of mixture onto the tray, allowing room for expansion. I often find it easier to do this with wet hands and slightly shape the mix into little balls. Press gently with a fork to flatten (but don't go crazy because they will flatten more whilst cooking). Bake for anywhere between 15-20 minutes. if you like a crisp edge and chewy centre, take them out earlier. If you like a good crunch, let them brown little longer. Allow to cool on the tray for 5 minutes before transferring to a wire rack. Enjoy!