How to make Anzac Biscuits naturally plant-based (from A New Way to Bake by Philip Khoury)

A NEW WAY TO BAKE: ANZAC BISCUITS

Legendary by name and by heritage, the Anzac cookie captures the spirit of the Australia–New Zealand bond. It is the only product allowed to be sold with ‘Anzac’ in the name (and only when it prefixes ‘biscuit’ – not ‘cookie’) because it would otherwise seem to be commercialising on the sacrifices of war – a sad reminder that there are no winners at war.
Despite its origins, these biscuits (cookies) whenever I see them, whether in an Aussie- or Kiwi-founded cafe in London, or New York, signify a shared history and a warm bond. These biscuits are chewy and golden with a hint of salt, which I love – it tempers the sweet molasses of the muscovado or brown sugar.

RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts  
https://geni.us/ANWTB

INGREDIENTS NEEDED:-
- muscovado sugar
- caster (superfine) sugar  
- golden (or agave) syrup  
- extra virgin olive oil
- sea salt
- plain (all-purpose) flour
- bicarbonate of soda (baking soda)
- porridge oats  
- desiccated (dried shredded) coconut

EQUIPMENT
- whisk https://amzn.to/3QbSxyz  
- 2 bowls https://amzn.to/3DrEDke  
- silicon spatula https://amzn.to/44TqSGT
- 2 baking sheets lined with parchment paper
- round cutter https://amzn.to/3O6cunP
- digital scales https://amzn.to/3Oqs8vF

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#vegan #baking #anzacbiscuit #philipkhoury #anewwaytobake #dairyfree #eggfree #plantbased