Anzac Biscuit

Anzac Biscuit

McKenzie's has shared a lovely traditional Anzac Biscuit recipe with a vegan twist for you to bake for loved ones this memorial holiday.

With everything going on at the moment it's important to stay close with loved ones and have a moment of remembrance. Bring the family together with McKenzie's vegan Anzac Biscuits, substituting butter for tasty coconut oil.

This six-step recipe is super easy to make, and the biscuits have the delicious, classic coconut and golden syrup taste that everyone knows and loves.

Preparation time: 15 minutes
Cooking time: 14 minutes
Makes: 20

1 cup rolled oats
3/4 cup McKenzie's Fine Desiccated Coconut
120g plain flour
100g caster sugar
100g vegan butter OR coconut oil
2 tbs golden syrup OR maple syrup
1 tsp McKenzie's Bi-carb Soda
2 tbs hot water

Preheat oven to 180°C or 160°C (fan forced). Add the oats, desiccated coconut, flour and sugar into a mixing bowl and stir until well combined.
Melt the butter in a saucepan over low heat or use coconut oil then add the golden or maple syrup and stir gently until combined.
In a small bowl, add ot water to the bi-carb soda, mix to dissolve then add this to the melted butter mixture.
Add the butter mixture to the dry ingredients and stir gently with a wooden spoon until combined well.
Take a tablespoon of mixture and roll into balls. Place these on a lined baking tray and flatten gently keeping them 2 cm apart.
Bake for 12-14 minutes until golden and transfer to a wire rack to cool.