Anzac Day is a national day of remembrance in Australia and New Zealand which commemorates all Australians and New Zealanders who served and died in all wars, conflicts, and peacekeeping operations and. April 25 serves as a day to honour the members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli during World War 1. This year in particular marks the centenary for the ANZAC’s: 100 years since soldiers departed Australia for Gallipoli and the Western Front in 1914.
Anzac biscuits are popular in Australia and New Zealand; and it has been claimed these were sent by wives to soldiers abroad because the ingredients would not spoil and the biscuits kept well during naval transportation. This is my Nan’s recipe which has been easily vegan-ised, and tastes just as delicious.
125 grams vegan margarine (or Nuttelex in Australia)
½ cup white sugar
1 cup rolled oats
1 cup self-raising flour
3 tablespoons coconut
1 teaspoon golden syrup
½ teaspoon bicarbonate soda
1 ½ tablespoons of boiling water
Preheat oven to 170 ° Celsius
Melt the vegan margarine slowly over low heat.
Stir in the sugar, rolled oats, flour, coconut and golden syrup.
Dissolve the bicarbonate soda in the boiling water, and add this to the biscuit mixture.
Spoon biscuit mixture onto a lined baking tray.
Bake for approximately 12 minutes or until golden brown.