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Recipe: Vegan Macadamia & Apricot Anzac Cookies

  • Apr 20, 2020
  • 1 min read

Updated: May 5, 2020

When it comes to iconic Aussie food to commemorate tomorrow's national day of importance of ANZAC Day, you can't go past ANZAC biscuits. Our macadamia and apricot vegan versions are incredibly moreish... so you may find yourself making (and eating) a few batches!




Ingredients:

1 cup plain self-raising flour

1 cup rolled oat

I cup desiccated coconut

¾ cup brown sugar

60g macadamia nut (rough chopped)

60g dried apricot (rough chopped)

125g vegan butter

2tbsp water

2tbsp golden syrup

1 tsp bicarb soda

Method:

1. Preheat oven to 160°C.

2. Place the flour, oats, sugar, coconut, macadamia and apricot in a bowl and mix to combine.

3. Place the golden syrup and vegan butter in a saucepan over low heat, stir until melted.

4. Combine the bicarb soda with the water and add to the butter mixture. Pour into the oat mixture and mix well to combine.

5. Place spoonful of the mixture on baking trays lined with baking paper and flatten a little with a fork. Allowing room to spread.

6. Bake for 8–10 minutes or until golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.

6 Comments


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Jul 01

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Jun 18

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Jun 11

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yu esther
yu esther
May 12

These cookies sound delicious, especially with the combination of oats, coconut, macadamia, and apricot adding both texture and sweetness. The golden syrup and vegan butter mixture probably gives them a rich flavor while keeping the centers soft and chewy. Recipes like this are great because they feel homemade and comforting without being overly complicated. Baking projects that involve creativity and experimenting with ingredients can be just as satisfying as building unique creations and sharing ideas with others in Eaglercraft communities.

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