Memories and healthy recipes for your dinner table.

Granola Grain Anzac Cookies

This is a recipe given to me by my sister, Allison. These granola grain cookies are a variation of the Anzac biscuits; a thin chewy cookie from the early 1900’s.

“Anzac biscuits (originally called Soldiers’ biscuits) came into being around 1915 (during World War I) when soldiers’ wives and/or mothers would bake and send the biscuits to the troops stationed overseas. The biscuits were ideal, because they were cheap to make (remember that it was the Great Depression), non-perishable (Anzac biscuits contain no eggs or milk) and so didn’t need refrigeration, and gave the men some added nutrition and sustenance.”

“After the landing of Australian and New Zealand Army Corps (ANZACs) in Gallipoli, the biscuits were renamed in honour of those brave soldiers who landed that fateful 25th day of April on the coast of Turkey, now known as Anzac Cove.” –AnzacBiscuits.net

The brewers yeast is optional. It’s use is only meant to add additional nuttrients. Do not confuse brewers yeast with baking yeast. Baking yeast is meant to be used in dough and should never be ingested. Brewers yeast is a nutritional supplement found in health food stores and may be used in it’s raw form in batters and as flavoring on popcorn.

Allow cookies to cool completely before snacking.
Source:
1 cup all-purpose or whole wheat pastry flour, plus 1/2 cup flour, optional, for more cake like texture
1 cup desiccated coconut
1 1/2 cup rolled oats
1 1/2 cup rice crispy
1 cup brown sugar
6 tbsp 1/2 cup butter, cut into little cubes
1/2 cup golden syrup or honey
1 teaspoon baking soda
2 tbs flaxseed meal
4 tbs water
2 Liberal tbsp brewers yeast
1 tsp vanilla
1 tbsp Protein powder
1 cup choc chips, nuts and/or dried fruit

Preheat oven to 350F degrees.
In a 1/4 cup measuring cup pour in 2 tablespoons flaxseed meal and fill with water, set aside to absorb.
In a large bowl combine the flour, oats, rice krispies, coconut, soda, protein powder and yeast. Mix well.
Cream the brown sugar and butter until fluffy. Add the honey, flaxseed meal with water and vanilla; mix well. Add the dry mixture and mix well until well distributed and crumbly consistency. Add fruit, nuts or chocolate chips.
Use a tablespoon spoon to scoop out onto a baking sheet. Press down for a flatter crispier cookie. Or keep in a mound for a more cake like cookie (especially if more flour was added). Bake in a moderate oven, 350F, for 13 – 18 minutes. Cool on the baking sheet or use a thin metal spatula to remove cookies from the baking sheet, cleaning the spatula each time. Cool completely. Store in an airtight container.

Alternatives:
Press batter into a baking dish. Cut into bars when cooled or bake longer for granola that can be crumbled up.
Bake longer for a crunchier cookie. Shorter for a chewy snack.

Classic Anzac Biscuit:
1 cup plain flour
I cup sugar
1 cup rolled oats
1 cup desiccated coconut
4 oz butter
2 tablespoons boiling water
1 tablespoon golden syrup
1 teaspoon baking soda (add a little more water if mixture is too dry)

Preheat oven to 375 degrees F. Grease a baking sheet or line with baking paper.

In a large bowl, combine all the dry ingredients.

In a small saucepan over medium heat, combine the butter and syrup until the butter has melted.
In a medium bowl, combine the boiling water and baking soda. Stir in the melted butter and syrup. Combine with the dry ingredients; mixing thoroughly.

Drop by teaspoonfuls onto the greased baking tray 2-3 inches apart. (Biscuits WILL spread during baking) Bake for 12 minutes, or until golden brown. Remove from oven. Allow the Anzac biscuits to cool on the tray for a few minutes before removing to a cooling rack.



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