A small introduction of these cookies first. Anzac cookies or biscuits are popular biscuits from Australia and New Zealand. Stories say that these biscuits were initially made during the World Wars by wives and women of the family of soldiers and sent to them. The ingredients used do not spoil easily and were meant to last the long travel those days.
These biscuits are made with oats, flour, coconut, butter, sugar and are traditionally eggless. I love cooking with local ingredients and so the version of cookies that you will find here uses local ingredients. But you are welcome to replace these with things locally available to you.
I love these cookies because these are healthy and so very delicious. When I was making these cookies, I had some candied ginger lying around in my cupboard and I decided to use these in my cookies. (Did I tell you guys, I love ginger nut cookies :-) ). I absolutely loved the beautiful flavour and aroma that ginger brought to these cookies. I am never making them without ginger!
Here is how you can make these eggless cookies that are made with wholewheat flour and are refined sugar free.
1 cup - Rolled Oats
1 cup - Whole wheat flour/Aata
1 cup - Desiccated Coconut
1 cup - Powdered Jaggery/Coconut Sugar
1/2 cup - Unsalted Butter
100 gm - Candied Ginger
1 tbsp - Honey
2 tbsp - Water
1 tsp - Baking Soda
1/2 tsp - Salt
In a bowl, take whole wheat flour, oats, desiccated coconut, salt and chopped candied ginger. Give this a quick mix and set aside.
In a sauce pan, take powdered jaggery, butter and add water to it. Heat this gently so that the jaggery dissolves and the butter melts completely.
Take the sauce pan off heat and add the honey and baking soda. Mix this thoroughly until the baking soda starts to froth.
Add this liquid to the dry mixture and mix it with a spatula until it forms a uniform dough.
Line a baking sheet with parchment paper.
Take 1 tbsp of the dough, make a round and flatten it using your palm or a spoon.
Place the cookies on the baking sheet and bake these in a preheated oven at 180 degrees C for about 15-20 minutes until the cookies turn golden brown.
Let the cookies cool completely and store these in an air tight container.
I am addicted to these cookies. These have become my favourite non-chocolate cookies.
I am planning on making these cookies with fresh ginger or dry ginger powder now, since these are more commonly available. Once I do it, I'll be sure to share it with you guys! Till then, happy snacking!