Like most Australians, I grew up eating Anzac Biscuits. For those of you in other countries, these are cookies made with oats, flour, sugar, butter, golden syrup, baking soda and boiling water. They're in the baking repertoire of every self-respecting Aussie.
The origin of these biscuits is a subject of some debate. The most commonly accepted story is that they were sweet treats made by army wives to send to their husbands at war as they needed to make something that would survive the long journey to Europe. Another story, that has survived, is that they were made in the trenches by soldiers utilizing the limited provisions they had. Whatever the origins of the tradition, these oat cookies have become one of the most iconic Aussie foods, and unlike Vegemite, can be happily enjoyed by everyone.
The recipe for these biscuits is fairly standard. Some people add LSA and nuts, but most people stick to the basics. My dear friend, Pete, who was like my second father made amazing Anzac biscuits. Many years ago, Pete and I devoured an entire batch of cookies during a card game on a lazy Saturday afternoon. He smugly grinned as I sheepishly wiped the last of the crumbs from my lips, and cried, “You made light work of those veggie head?!”
I've modified Pete’s recipe using rice flour, coconut sugar, maple syrup, and vegan butter in place of the brown sugar, golden syrup and wheat flour to make these cookies gluten-free and vegan.
Bake the cookies for 20 minutes and take them out of the oven. They'll be soft, and will solidify at room temperature. This way, they'll be crunchy on the outside and slightly chewy on the inside. “Bloody Beeyutiful” as Pete would say.
These cookies are loaded with sugar, but as Pete would say, "that's the point!" These are all about the fun, and I'm posting them to commemorate the sixth anniversary of Pete’s death. Pete, I love you, and miss our talks every day.