There are four things that never fail to make Ryan happy: Simon and Garfunkel, fair-trade chocolate, Honest Tea, and homemade ANZAC biscuits.
ANZAC stands for Australia and New Zealand Army Corps, and apaprently ANZAC biscuits have some pseudo-AOC (appellation d’origine contrôlée, protected designation of origin in English) status. Even though biscuits and cookies are extremely similar, ANZACs are never called cookies.
Sometimes I make the list of things that never fail to make Ryan happy, although I invariably end up falling off it by committing some trespass against him, mostly because I’m a grown child and like to see how far I can push limits.
I contend that I wouldn’t do this half as much if it weren’t so damn entertaining.
So when I’ve committed these transgressions, I have to do something to make up for it. Usually, this involves putting on a Simon and Garfunkel LP, grabbing Honest Tea from the fridge and chocolate from the pantry, and taking out the ingredients for ANZAC biscuits, which I always sneakily have on hand.
And, thanks to one of my awesome co-workers, I now have golden syrup in my arsenal. I used to sub honey or agave nectar, but when we were discussing these substitutions, Ian made a mental note to grab me some, and scoured the international aisles of the local grocery stores to find some for me. He’s British, so he must have thought that it was worth it, and he was right.
My recipe below, adapted from this recipe from In Mama’s Kitchen, certainly wouldn’t be the same without the golden syrup.
I brought him some ribbon-tied biscuits in a show of gratitude, and rumours of a secret admirer ran rampant around the office, the flames of which we were happy to fan. Why is it so much fun to mess with people?
In conclusion, these biscuits are celebratory, conspiratorial, and contrite.
Quick note on mass: This recipe is probably the best example of baking by mass. You’ll notice that many of the ingredients have the same volume—the amount of space that an ingredients takes up—but very different masses—how much that volume of ingredient weighs.
Notice how different the amounts in grams are for the five ingredients measured by cup. A cup of dried coconut weighs 80 grams, whereas a cup of sugar is 220 grams. A cup of golden syrup would be around 340 grams!
The masses of the same volume of ingredients in this recipe are anywhere from 80 to 340 grams, which is why ‘a cup’ of something can be misleading—with downright awful results—when substituting.
Finally, baking by mass for this recipe will make it go a lot faster. It’s easier to keep taring your scale and pouring out weights of ingredients instead of having to clean out the 1 c measurement between each one.
Anyway, you came here for biscuits. Onwards!
Vegan ANZAC Biscuit Recipe
By June 29, 2011Published:
- Yield: 12 Biscuits (6 Servings)
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 35 mins
Enjoy these biscuits with a tall glass of non-dairy milk, or, if making amends, Honest tea, chocolate, and music.
- 125 g all-purpose flour (1 c)
- 90 g rolled oats (1 c)
- 80 g dried coconut flakes (1 c)
- 150 g raisins (1 c)
- 220 g vegan sugar (1 c)
- 7 g molasses (1 t)
- 120 g soy-free Earth Balance (EB) (1/2 c, 1 stick)
- 42 g golden syrup (2 T) Substitut honey or agave nectar (dark works better than light)
- 5 g baking soda (1 t, precisely 4.6 g)
- 30 g boiling water (2 T)
- Preheat the oven to 170ºC (375ºF). Put on a kettle of water to boil a cup, if you haven't already.
- Sift the flour into a large bowl. Fold in the the oats, coconut, and raisins, ensuring an even, flour-coated mix.
- In a small microwave-safe bowl, add the molasses and nuke for 10 seconds. Add the sugar and stir with a fork. Stir to combine, nuking another 10 seconds only if necessary, continuing to stir until the mixture is a uniform light brown. (Congratulations! You just made brown sugar!)
- In a saucepan, melt the Earth Balance and golden syrup.
- In a small cup or bowl, combine the baking soda and boiling water. Add to the saucepan mixture, turn off the heat, and whisk to combine.
- Add the brown sugar and liquids into the dry ingredients and mix well to combine.
- Drop in rounded spoonfuls onto a ceramic baking sheet or silpat, leaving 2-3" between each biscuit to allow for spreading.
- Bake for 15-18 minutes until golden brown. Remove from oven, let cool slightly, and then remove to a cooling rack to let cool further before serving.