Recipe By @naturalrawc
Every April 25th, Aussies and Kiwis come together to honour the bravery and sacrifice of the ANZACs who landed at Gallipoli in 1915. But ANZAC Day is more than a moment in history—it’s a time to reflect on the courage of all who’ve served and sacrificed in conflicts around the world.
In true Aussie spirit, we celebrate in our own special way—filled with gunfire breakfasts, a cheeky game of two-up, and, of course, plenty of biscuit crunching. Each year, we strive to perfect our ANZAC biscuit recipe (and our two-up toss), and this year, we’ve finally nailed it.
We’ve created what we believe is the perfect biscuit—chewy, oaty, and absolutely delicious.
For those who prefer their biscuits crunchy enough to nearly crack a tooth, we’ve made a special (but totally incorrect) tweak just for you.
Oh, and since it’s made with Raw C Organic Virgin Coconut Oil and, it’s vegan, dairy-free, and better for you—so pretty much everyone will be nibbling (and leaving crumbs everywhere).
Ingredients
- 1cup of oats
- ½cup of Raw C Organic Virgin Coconut Oil, melted and warm
- ½cup of plain wholemeal flour
- ½cup caster sugar
- ¾cup of desiccated coconut
- 2tbsp hot water
- 1tbsp of golden syrup
- ½tsp baking soda
Method
- Preheat the oven to 180°C.
- Combine the oats, desiccated coconut, flour, and sugar in a medium bowl. Mix well.
- Mix your warm Raw C Organic Virgin Coconut Oil in a small bowl with your golden syrup until combined.
- In a small bowl, dissolve the baking soda in the hot water and add it to the melted coconut oil mixture.
- Pour the wet mix into the dry and stir gently until combined. If it’s too dry, add hot water, one drop at a time.
- Roll into 20 balls, flatten to 1cm, and space 2cm apart on a lined tray.
- Bake for 18-20 minutes or until golden, then cool on a wire rack.
Enjoy!
