Every year, Anzac Day is observed on 25 April to honour members of the Australian and New Zealand Army Corps (Anzac) who lost their lives in foreign conflicts.

Anzac biscuits were originally baked and sent to the Anzacs serving in Gallipoli, and are a core part of Australian and New Zealand traditions.

There are many variations, but the underlying components of Anzac biscuits are oats, coconut and golden syrup.

Here, Melbourne-based food photographer and recipe developer Chloe Munro, aka The Small Seed, shares her recipe for crispy and chewy Anzac cookies.

Anzac Cookies (makes approx 12 cookies)

Dry ingredients

• 1 1/2 Cups rolled oats
• 1/2 Cup oat flour (if you don’t have oat flour, just process some oats in your blender ‘til fine flour)
• 1 Cup desiccated Coconut
• 1/2 Cup coconut sugar
• Pinch salt
• 1/2 Tsp baking soda
• Zest of 1 lemon

Wet ingredients

• 1/2 Tsp pure vanilla extract 
• 1/4 Cup +2Tbls coconut oil (melted) 
• 2 Tbsp Tahini 
• 3 Tbsp pure maple syrup 
• 2 Tbsp Coconut water

Method

Heat oven 170c (fan).

In a bowl combine all dry ingredients.

In a separate bowl, combine the coconut oil, tahini, maple syrup, coconut water and vanilla extract.

Add to the dry ingredients. Combine well.

Leave to stand for 5 mins.

With your hands, then gently roll mixture into medium-sized balls, place on a baking sheet lined with baking paper, leaving enough room between each ball as they will spread whilst baking.

With a fork flatten slightly.

Place in oven for 15 mins or until browned.

Take out and leave to cool.

Enjoy your Anzac cookies!

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