Anzac is actually an acronym for Australian and New Zealand Army Corps (ANZAC). The army corps fought far from home in World War I and to keep their hungry tummies full, Anzac cookies were developed by their wives and mothers. These cookies were meant to be sturdy. They did not crumble easily during the long transportation and the ingredients wouldn’t get spoiled for a long time.
Baked since more than 100 years ago, the humble Anzac cookies have since then come a long way. Today, we present a gluten- and dairy-free version of the cookies. The recipe is adapted from – Mummy Made It – by making minor changes.
Ingredients:
- 1/2 cup desiccated coconut
- 1/2 cup almond meal
- 1/2 cup corn starch
- 1/4 cup brown sugar
- 1 1/2 tbsp room temperature water
- 3 tbsp coconut oil
- 1 tbsp golden syrup
- 1/2 tsp baking soda
Method:
- Preheat over to 180° C. Grease and line baking tray.
- In a bowl, combine coconut, almond meal and corn starch.
- Place the remaining ingredients in a saucepan and gently warm. Pour this into the dry ingredients and stir until well mixed.
- Make balls of the mixture, slightly flatten them and place on the baking sheet two inches apart. Bake for 15-18 minutes.
- Allow the cookies to cool. Store in an airtight container.
Crumbs For The Soul 