It’s ANZAC day and I have reworked the ANZAC biscuit with a Canadian twist.
See original post for background
Busy Bea Baking…Anzac Biscuits
This recipe was adapted from Kiwi Favourites – New Zealand’s most popular recipes by Simon and Alison Holst. The original recipe contains more sugar than listed below and golden syrup instead of maple syrup (aha! that’s the Canadian twist). This is also half of the recipe and should yield about 20 tiny cookies.
- 50 g butter or vegan substitute (3-4 Tablespoons depending how rich you want it)
- 1 Tablespoon maple syrup (a Grade B or dark amber has a stronger maple flavour)
- ½ teaspoon vanilla
- ¼ cup sugar
- ½ cup each of quick-cook rolled oats (small flakes) and dessicated coconut
- ¼ cup each of spelt and whole wheat pastry flour (or flour of your choice)
- ¼ teaspoon baking soda
- 1 Tablespoon warm water
- Preheat oven to 350ºF. Line a baking tray with parchment paper or reusable baking sheet.
- Melt butter in large saucepan on low heat. Add maple syrup and stir until blended.
- Add in the vanilla, sugar, oats and flour and stir until combined.
- Mix baking soda with warm water until a homogenous mixture forms. Add to the saucepan mixture and stir until fully combined.
- Use a small ice cream scoop or your bare hands to form little balls. Place on baking sheet with a little space in between each. They don’t spread much. Flatten slightly using the palm of your hand.
- Bake about 15 minutes until golden brown. They will smell ‘done’ i.e. sweet, ‘buttery’ and ready-to-eat.