Two Delicious ANZAC-Inspired Recipes
Bye-bye banana bread
Ah, the humble ANZAC biscuit. Delicious, nutritious (oats count, right?) and the perfect amount of crunch. The once homely reprieve for soldiers abroad is now the perfectly timed iso-baking treat here to kick banana bread to the curb.
To help Brisbanites remember our ANZACs and those they left behind, Legacy Brisbane has released a limited eBook with a selection of ANZAC-inspired recipes to keep the spirit alive. Straight from the personal cookbooks of our local favourites, we’re giving you a sneak taste of the action with journalist Kendall Gilding’s family Crunchy ANZAC Biscuit recipe and Miss Bliss owner Jacqui Toumbas’ Macadamia and Maple ANZAC Granola.
CRUNCHY ANZAC BISCUITS
Makes approx. 30 biscuits
Ingredients:
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup caster sugar
- ¾ cup coconut
- 125g butter
- 1 tablespoon golden syrup
- 1 teaspoon baking soda
- 2 tablespoons boiling water
Method:
- Combine dry ingredients in a large bowl
- Melt butter and golden syrup in another bowl or pan
- Combine soda and water, add to butter mixture, then stir these into dry ingredients
- Place teaspoons of mixture onto greased trays, press down lightly
- Allow room to spread
- Bake in a slow oven for 15-20 minutes or until golden brown
Pro-tip: Top them with whipped cream to serve
MACADAMIA & MAPLE ANZAC GRANOLA
Ingredients:
- 3 cup oats
- 1 cup spelt flour
- 1 ½ cups dessicated coconut
- 230g coarsely crushed macadamias
- ½ cup pure maple syrup
- 3 tablespoons coconut sugar
- ⅓ cup water
- 1 tablespoon olive oil
Method:
- Preheat oven to 160 degrees Celsius, fan forced
- Prepare a baking tray with greaseproof paper
- Combine all the ingredients in a bowl and combine with hands
- Spread the oat mix on the tray over the grease proof paper
- Use your hand to ‘scrunch’ the mix to form clusters
- Cook in the oven for 20-25 minutes
- At the halfway mark, take the tray out and carefully stir the mix so it bakes evenly
- Let cool completely before storing in an airtight container
- Serve with fresh fruit and yoghurt
For more delicious recipes, check out the eBook here.
