As surely all food bloggers know from experience, it is possible to post about something you made months ago while glossing over the fact that you made it months ago. In the case of today’s Chocolate Chip ANZAC Biscuits, such fudging of the facts is impossible. ANZAC biscuits (read: cookies [if you’re North American]) are synonymous with ANZAC Day, April 25, and as such I can’t pretend I didn’t make these three months ago. (Double negative win!)
ANZAC biscuits are made of rolled oats, flour, coconut, sugar, butter, golden syrup, and bicarb soda. They are associated with the Australian and New Zealand Army Corps (ANZAC), established in World War I, because they were sent to soldiers abroad by their wives. Due to the lack of egg in the ingredients, the biscuits were durable and did not spoil easily, making them a good option for care packages. Mmm, care packages.
When ANZAC Day rolled around this year, I found myself in Canada, listening to The Last Post and thinking of my grandpa and all who have fought in wars which, really, I wish could be replaced by people solving their differences over a cuppa and a bikkie.
So I made bikkies. I wanted to make traditional ANZAC biscuits for my colleagues but, alas, could not find golden syrup in time. As a result, the unique flavour that golden syrup imparts was replaced by the more mellow taste of maple syrup. And then I decided to swap the traditional coconut for dark chocolate chips, because I’d previously made many coconut treats and knew a few people at the office couldn’t eat coconut.
Subsequently, my ANZAC biscuits were not as ANZAC-y as they should have been, but they were delicious nonetheless. Plus, when I shared them at the office, I got to teach a great many Canadians about ANZAC Day. History is far tastier when it comes in the form of cookies, don’t you think?
So here. Have a chocolate chip ANZAC biscuit-inspired cookie. Just don’t wait three months to eat it, okay? Bonza!
Chocolate Chip ANZAC Biscuits
Adapted from Taste.com
- 1 cup rolled oats
- 1 cup plain flour
- 2/3 cup of brown sugar
- pinch of salt
- 125g unsalted butter/vegan spread (like Nutellex or Earth Balance)
- 2 tbs of maple syrup (but please use golden syrup if you have it)
- 1/2 tsp of bicarbonate of soda
- 1/2 – 2/3 cup mini dark chocolate chips (I used 2/3 cup, which made for terrifically chocolate-packed cookies, but the dough may be less delicate if you use 1/2 cup)
- Preheat oven to 160°C (325°F), and grease or line several baking trays.
- In a large bowl, stir together the oats, flour, sugar, and pinch of salt.
- Melt butter and maple syrup in a small saucepan, then add the bicarb soda. Stir the melted butter mix into the dry ingredients.
- Gently stir in the chocolate chips then, using your hands, roll roughly 2 tablespoons of the mixture into balls. Place on baking trays and flatten slightly.
- Bake for 8 – 12 minutes, depending on the size of your cookies, until golden brown. Allow to cool on rack, then devour.
Submitted to Healthy Vegan Friday.