Wednesday, May 18, 2011

Chewy Vegan Anzac Biscuits

vegan Anzac biscuits

Maybe you're driving back from Grammy's house, up the coast. Maybe it's a day where you're soaking up the sun coming through the car window, like a tree. Or a pineapple. Which sounds random, but actually you're driving past plantation after plantation of prickly pineapple plants ... so it's not.

And you've got Pink blasting on the radio, because your 3 1/2 year old loves her music. And actually - you do, too. Besides, there's nothing like listening to your baby girl belt out her version of decidedly mature lyrics from the backseat.

Raise your glass, if you like cookies.

One hand rests on hubby's knee, bridging gearshift and parking brake. The other hand? Free to move cookies from tin ... to ... mouth ...

Chewy (Vegan) Anzac Biscuits
makes ~16-20

The time
10-15 min prep + 25 min baking

The ingredients
1 cup rolled oats
1/2 cup dessicated, unsweetened coconut
1/2 cup wholemeal flour
1/2 cup unbleached plain flour
1/2 - 7/8 cup raw or rapadura sugar, depending on how sweet you like them
1 tsp baking soda
2/3 cup coconut oil
2 Tbs golden syrup (substitute honey if you must)
2 Tbs water [see update, below]

The process
1. Preheat the oven to 160C (325F) and line a baking sheet with baking paper.

2. In a large bowl, mix together all the dry ingredients. In a separate bowl, mix together the wet ingredients. Then add the wet stuff to the dry stuff and mix thoroughly.

3. Drop 1 Tbs amounts of cookie dough on the sheet, about 5cm (2") apart. Smoosh down the tops with a fork. Bake about 20-25 minutes in the preheated oven, until they're golden and you're able to move them without them sliding apart. [see update below]

4. Transfer your cookies to a rack to cool, then store them in an airtight container for up to a week.

The cost
Less than $6 per organic batch. Leaving you with change for coffee. If you feel like leaving the comfy confines of your sunbathed capsule ...

I haven't made these in awhile, and felt the need to revisit them. I made a couple of changes, which I think improved them. #1 - I forgot the water. That was accidental, but it really wasn't needed. Maybe it was just different flour, or levels of humidity ... whatever it was, the lack of water didn't matter a bit. So use your best judgement - see how dry the dough looks before adding it.

Another thing I did this time was use rapadura sugar. To my taste, rapadura is sweeter and imparts a beautiful caramel flavour during cooking. To compensate for the sweetness, I recommend reducing the sugar in the recipe to closer to 1/2 cup. Actually, now that I think of it, maybe that's why I didn't need the water ...

Who knows. Or cares. These cookies taste amazing.

Last change - I promise. Instead of dropping tablespoons of cookies onto the sheet, I rolled them into balls in my hands, smooshing them so they held together quite nicely. (If they don't, you might need to add that water). Then I fork-flattened them on the cookie sheet before baking them.

Then, I pulled them out of the oven and ate 2 straight off the tray. I might even be having one now ...
Amanda xx


juanita said... [Reply to comment]

YUM! roadtrips and Anzac bickies... it doesn't get better than that! xx

The Vanilla Bean Baker said... [Reply to comment]

Love any cookie with rolled oats in them! Now I need to find some wholemeal flour (is it similar to whole wheat?)

Amanda @ Easy Peasy Organic said... [Reply to comment]

@The Vanilla Bean Baker Exactly the same!

sheila @ Elements said... [Reply to comment]

My glass is raised! I know I would love these cookies...and I'd probably eat way too many of them. :) By the way, your daughter has good taste. I love Pink too! :)

Amanda @ Easy Peasy Organic said... [Reply to comment]

@sheila @ Elements Yes, well my little angel's two fave artists are Pink and Lady Gaga! I figure - at least she'll feel the girl power ;)

Anna Bartlett said... [Reply to comment]

Lovely, am going to make these right now. Probably have to substitute all my non-organic cupboard ingredients though... we'll get there!

Amanda @ Easy Peasy Organic said... [Reply to comment]

@Anna Bartlett Guilt sucks - don't go there :)

Hotel Guide said... [Reply to comment]

@juanita so right, when I am in the road, I make sure cookies are always present.

fresh365 said... [Reply to comment]

Thanks Amanda for the blog of the week link! I love that idea since there are so many great blogs out there to come across. Have a great weekend-- you are inspiring me to make some healthy cookies... waiting for this baby to come & think I need to bake ;)

Jess@HealthyExposures said... [Reply to comment]

I've never heard of anzac biscuits before - but they look like my kind of cookie :] Not too sweet...coconutty and whole-grainy :] is there something i could use in place of the golden syrup? i'm not too familiar with how sweet that is, as I've never had it before. Not sure if maple or honey would be too sweet or thin - brown rice syrup, perhaps?

Amanda @ Easy Peasy Organic said... [Reply to comment]

Hey Jess! Anzacs are an Australian traditional cookie ... though this is a bit of a non-traditional take on them. I'd give brown rice syrup a try ... the recipe doesn't call for that much of it, so I reckon it'll be fine. Let me know how it goes!

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Thanks for commenting! Amandaxx

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