Well if there’s one thing I love, it’s a recipe with a good story.
The beginning of this story starts with me watching a new netflix cooking series called Nadiya’s Time to Eat (you’ll recall I made her Tortilla Egg Roll-Ups a couple weeks back). While watching the show, she introduced me to a British product I’d never seen before: Lyle’s Golden Syrup.
Now, here in Canada (and North America in general), we have these kinds of syrups. But they are primarily thickened with corn, and let’s face it, they aren’t that good for you. Yes, I keep a bottle of it on hand because there are certain recipes that are almost impossible to make without it, but in general, I try to avoid using the stuff.
While I wouldn’t classify Lyle’s as healthy, it basically has one ingredient, and that’s sugar. In the UK, they put it on pancakes, and of course they bake with it. It’s a great alternative to honey.
The next day, one of my friends on FB mentioned this exact product, wondering where she might source it. As it turns out.the Gourmet Warehouse carries it, so a few days ago, I went there and got a can for both of us.
Now, what to make with my newly-acquired syrup?
Anzac Biscuits were clearly the most obvious choice. ANZAC is actually an acronym for Australian New Zealand Army Corps, and during the war, women would make these cookies to send to their husbands on the front. The recipe doesn’t call for eggs, and makes a fairly crispy, dry cookie, so Anzac Biscuits packed and shipped well (see another of my favourite war-time recipes here).
It was a very simple recipe to veganize, as the only animal product in them was butter.
The syrup is key here, though. It gives them a dark colour and a beautiful, caramelly taste. If you can’t get true golden syrup, you can sub corn syrup.
By the way, biscuit is the British/Aussie/Kiwi word for cookies. I would call these cookies–my friends overseas would call them biscuits, so in the spirit of remaining culturally true, I’ve titled this recipe Anzac Biscuits.
(adapted from King Arthur Flour)
- 1 cup oats
- 1 cup flour
- 3/4 cup coconut
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- pinch of salt
- 1/2 cup vegan butter or coconut oil
- 2 tablespoons golden syrup
- 2 tablespoons hot water
- 1 1/2 teaspoons baking soda
- Combine the dry ingredients together in a large bowl.
- In a microwave-safe container, combine the vegan butter or coconut oil and cook on high for 1-1 1/2 minutes. Combine the water and the baking soda together in a cup, and then add it to the hot butter/syrup mixture. Stir (it will fluff up) and then add to the dry ingredients. Mix to combine.
- Drop by teaspoonfuls onto a parchment-lined cookie sheet, and bake in a preheated 350 degree oven for 12-15 minutes. The cookies will spread quite a bit, so leave room between them.
- Allow to cool for 5-10 minutes on the cookie sheet, then transfer to a wire rack to cool completely.