Today is Australia Day so I figured… it’s time for Anzac Protein Biscuits! I’ve been planning to make them for a long time. Well, ever since, a few months ago, I met Jack.
I was a dinner party a few months ago and, there, sitting on the window ledge, was an Australian friend of a friend of mine who was in England for a few weeks. His name was Jack. I grabbed my plate, sat next to him, and proceeded to talk about food in Australian for pretty much the entire night (hey, what can I say? I love food, hehe.)
The conversation quickly turned to Anzac Biscuits.
“Ohhhh! They’re my favorite!” he exclaimed excitedly.
Anzac Biscuits have a interesting history, he said. “During WWI, when Australian soldiers were fighting abroad, their wives would send them Anzac Biscuits as they were one of the few food items that could withstand the long ship-journey without spoiling!”
“Ah, so they must not contain eggs or milk,” I said and he nodded, “exactly, because eggs and milk would spoil, shortening the biscuits’ life-span.”
“Gotcha, that makes sense. But, tell me, how come they were called ‘Anzac’ biscuits?”
“Oh, that’s because because ANZAC is short for Australian and New Zealand Army Corps! And it was to them that the biscuits were sent to.”
He then went to on describe them and it was at this stage that, anyone watching us from afar, would have wondered what in the word those two people were talking about. His voice quick and his arms flailing all over the place; her jaw dropped and her eyes open in wonderment (the scene kind of reminds me of Rammstein’s Die Eier Von Satan, you know, the song that sounds heavy as all hell but is actually about cookies?)
“They’re crunchy! Oaty! buttery and sweet; sometimes they’re coconutty, and oh!!! They’re delicious!”
1/4 cup 180 Nutrition Protein Superfood (coconut flavor)
1/4 cup rolled oats
1/4 cup coconut flakes
1.5 tablespoons melted grass-fed butter
1/8 cup hot water (or a nut milk?)
1/4 teaspoon baking soda
1 teaspoon baking splenda (or honey, golden syrup, or stevia)
1. At first I thought to make them without the butter but, really, I couldn’t have done them justice without the butter and, truth be told, butter is not that bad! It has several health benefits, when consumed in moderation of course. If you really don’t want to use butter though, feel free to sub it with coconut oil or, if you wanna get inventive, try using some applesauce instead.
2. I made the biscuits by blending the above ingredients together in a food processor, shaping the ensuing mix into small cookies, and baking them for about 25 minutes – or until golden brown – at 170 C (338F).
Macros per biscuit (out of 6):
The question those of you not in Australia probably be wondering now is this: “I don’t have 180 Nutrition Protein Superfood powder; what can I use instead?” My answer to you would be: use either rice or pea protein powder because, again, too much whey or casein would counter the crunchy texture we’re after. Yes, 180 Nutrition Protein Superfood contains whey BUT it also contains a bunch of other stuff that help offset that whey (e.g. flaxseeds, ground almonds, chia seeds, psyllium, etc). You could, if you want, to make something similar, use a mix of 1/8 cup of whey with a tsp of almond meal, a tsp of psyllium, a tsp of flaxseed, a tsp of chia seeds and a tsp of sunflower kernels. It’s a bit more complicated though so I’d go with veggie powders first and, if you really insist, use casein.
OK. Once the cookies were done, I removed them from the oven, let them cool down and BOOOOOM! I ate some! and they are yummy. I should have flattened them a bit more but mmmm, they’re so tasty. Extremely crunchy and in a way almost flapjacky! Very good. Aye. Very good indeed! So thank you, Jack, for pushing me to try this! And happy Australia Day to everyone in Oz! I look forward to hearing what you guys think of my biscuits