ANZAC cookies are traditionally associated with the Australia and New Zealand Army Corps established in World War I. The ingredients in the traditional recipe were used because they wouldn’t spoil and the cookies could last the long journey via naval transport. Wives and women’s groups would send the biscuits to the officers as a sweet treat during wartime. The biscuits were also often sold at fetes and public events to raise money for military effort.
Given these do not need to last a long journey via boat, we have modified it to increase the nutrition content and decrease the use of refined flours and sugar. The reduction in sugar and removal of flour does mean they do not bind as well, so we have added an optional egg white which will make the mixture easier to handle.
1 ½ cup rolled oats
½ cup almond meal
½ cup desiccated coconut
¼ cup coconut oil
¼ cup honey
½ tsp bicarb soda
2 tbsp boiling water
1 egg white, lightly beaten*
- Combine all dry ingredients.
- Place honey and coconut oil in small saucepan over low heat. Mix until combined. Remove from heat.
- Mix water and bicarb soda and add to honey / coconut oil mixture. It will bubble. Mix to combine.
- Add coconut oil/honey to dry ingredients. Mix until combined.
- Add egg white if using.
- Use fingers to press together heaped teaspoons of mixture and flatten on lined tray.
- Bake in preheated 180°C for 15 minutes or until golden.
*Egg white will help bind mixture. Final product will be the same with or without egg white, but mixture is easier to manage with egg white otherwise it can be hard to keep together.