Chewy Anzac Biscuits

I’m obsessed with reading about the history of recipes, in fact it’s not unlike me to spend hours of my day reading about the history of something random like tomato sauce (which by the way has a very interesting story, and I did read an entire chapter of a book just on the origins of tomato sauce).
Serves:

8

Prep Time:

15 minutes

Cook Time:

20 minutes

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Chewy Anzac Biscuits

I’m obsessed with reading about the history of recipes, in fact it’s not unlike me to spend hours of my day reading about the history of something random like tomato sauce (which by the way has a very interesting story, and I did read an entire chapter of a book just on the origins of tomato sauce).

So of course something like an “Anzac” cookie is going to have a story. There are a few different rumours and I don’t think anything is confirmed, but I always grew up learning that Anzac biscuits were made by the wives of war veterans and sent to them, a recipe developed because they were high in energy and didn’t spoil easily. True or not, I like this story so I’m rolling with it.

Chewy Anzac Biscuits

I’m obsessed with reading about the history of recipes, in fact it’s not unlike me to spend hours of my day reading about the history of something!

Serves:

8

Prep time:

15 minutes

Cook time:

20 minutes

INGREDIENTS
  • ½  cup shredded or desiccated coconut
  • ½  cup blanched almond meal
  • ½  cup almonds, slivered
  • 1/8 tsp sea salt
  • ¾  tsp monk fruit powder
  • 3 tsp gelatin
  • 1 tsp baking powder
  • 30g butter, melted
  • 1 egg, beaten
METHOD
  1. Preheat the oven to 170C.
  2. In a large bowl combine all dry ingredients and mix well, ensuring the baking powder is dispersed.
  3. Add in the melted butter and mix until you get moist crumbs (I like to do this by hand),
  4. Add in the beaten egg and mix to form a dough. The dough will be slightly sticky.
  5. Shape into six cookies and place on a lined baking tray. They don’t spread in the oven so I suggest shaping them quite thin (about 1cm thick). Bake for 20 minutes. Leave to cool on a wire rack until ready to serve.
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