Anzac biscuits are my Dad’s favourite and I used to make them all the time “back in the day”. I figured it would be pretty easy to have a vegan version as from memory the only non-plant based ingredient was butter. I’ve adapted this recipe from this one here.
Kīnaki (makes about 15)
- 1 cup rolled oats
- 3/4 cup dessicated coconut
- 1 and 1/4 cups plain flour
- 1/4 cup of plain sugar
- 1/4 cup brown sugar (or use whatever sugar you have – I just like the caramel brown sugar gives)
- 1/2 tsp baking soda
- 2 tbsp hot water
- 50 g margarine
- 60 g coconut oil
- 1 tbsp golden syrup (or maple syrup or agave)
Preheat the oven to 170° C.
Mix together the oats, coconut, flour and sugars. In a saucepan over a low heat, melt the margarine, coconut oil and syrup and stir. Pour the two tablespoons of hot water into a cup and dissolve the bicarbonate of soda, then add this to the melted ingredients in the saucepan.
Add the melted / bicarb soda mixture to the dry ingredients and stir until combined.
Roll mixture balls (about golf-ball sized) and flatten with a fork.
Bake for about 20 minutes until golden and transfer to a wire rack to cool. (The longer you bake the crunchier they’ll be. Personally, I like them a bit chewy in the middle…)