Anzac Biscuits (it is actually illegal to call them Anzac Cookies) are sweet and crunchy and are very easily veganised for those missing out on cookies and biscuits.
Anzac Day commemorated on 25 April in New Zealand, Australia and some Pacific Islands as a National Day of Remembrance for those involved in War.
During World War 1, women in New Zealand and Australia made these by the thousands to ship to those serving overseas. A recipe was sought for a product that would last the weeks or months it would take to ship by boat to the other side of the world and get supplied out to the trenches.
ANZAC Biscuits seemed to be based on a Scottish recipe for Parkin, they are made without eggs or milk and designed to be long lasting, and ideal for storage. In the trenches of the front lines, soldiers would put these hard biscuits in their mugs and cover them with hot water to make a form of instant porridge (oatmeal).
This was part of the effort of those on the home-front to be part of the Resistance. The wives, girlfriends, mothers and grandmothers, not only ran the businesses and farms, raised the families and funds, and organised the communities while their loved ones were away, they also knitted warm clothing and made food for care packages.
Not every fight can be won or lost, only by foot soldiers. It takes a combination of good effective leadership, brave soldiers willing to make the sacrifice and the Resistance of civilian non-combatants to support the soldiers by any means required.
These are also easily veganised by replacing butter with light nut oil or vegan margarine.
8 (125 grams) tablespoons vegan margarine (or light nut oil)
1 tablespoon golden syrup (similar to light treacle or corn syrup)
1 cup rolled oats
1 cup shredded coconut
1 cup plain, all-purpose flour
1 cup sugar (white or brown)
2 tablespoons boiling water
1 – 1/2 teaspoon baking soda / bicarbonate of soda
Melt the margarine and golden syrup in a saucepan over a Low heat.
Combine rolled oat, coconut, well sifted flour and sugar.
Combine bicarb soda and water, add this to the melted margarine and syrup. Pour into the dry ingredients and mix to a firm consistency.
Put spoonfuls onto a greased baking tray and bake in a pre-heated oven at 150-160°C (300-325°F) a little less for fan-forced ovens.
Bake for 20 minutes or until golden brown. Cool on baking tray before moving. (Biscuits come out of the oven soft, hardens on cooling.)