Guilt-less Desserts & Treats for your Family
I have discovered ‘Suits’. I realise I’m like the girl at the party who is raving on about her favourite 1D band member (aka yesterday’s news) but I don’t care if I’m also wearing a hypercolour T-shirt and happy pants. I can’t stop watching ‘Suits’. I’m 4 years too late to the party but thanks to Netflix I have managed to catch up very quickly… addictively so.
For those of you who have watched ‘Suits’ you probably think it’s all about the Harvey factor (and a fair amount is!), but there are some pretty feisty chicks in their too with their amazing wardrobe. My latest favourite ensemble is the flowing over the shoulder ‘fish tails’ on Donnas dresses. Their suit jackets are so stylish and elegant, and probably only practical in NYC…most definitely not with 2 kids in the kitchen! I’m pretty sure they never eat, unless it’s expensive steak or Louis’ bran bars, and they have a lot of espressos with whipped cream. They probably need all that coffee seeing that they work all day and night long (yet still manage to have ironed shirts and no black rings under their eyes).
See, this is my problem. I’ve become way too personally involved and invested in ‘Suits’. Because I have watched almost 4 seasons in only a matter of weeks the lines of reality and fiction have blurred. I’m worried about Harvey’s health; with all those late nights, scotch and super tight vests potentially causing a heart condition, about Donnas sanity; fixing everyone’s problems whilst still maintaining salon perfect hair, and Louis; with his feline obsessed nature, tic-like facial expressions and rapidly disappearing hair line he is surely headed for a career change to ‘crazy cat lady’. I’ve become too attached and soon the cord will be broken whether I like it or not as I’ve only got 6 episodes to go (Insert a sad and pathetic face here).
This is not the first time this has happened to me. Last month it was ‘Kimmy Schmidt’ (#hashbrown), before that ‘Scandal’, ‘Nashville’ and it’s always been ‘Pretty Little Liars’. I know I’m on a downward spiral when I continue the story line in my sleep. Yep, my subconscious believes I should be watching TV and not sleeping! So what do you do when the inevitable happens; when a series finishes and you are left without your imaginary friends? You eat cookies. You eat loads of cookies to disguise the pain and avoid reality. I have eaten a lot of these Anzac Biscuits as I have tried to come to terms with not seeing Harvey and Mike every day.
These Anzac cookies are my version of a Gluten Free, Dairy Free, Paleo, Vegan Anzac-ish Cookies. Anzac-ish? The components of a traditional Biscuit are Oats, Butter, Coconut and Golden Syrup, but I wanted to make these so I could eat them (and I ate many!). Gone are the oats and butter, out with the brown sugar and in with the dates and almond meal. I have kept the Golden Syrup in because, seriously, what’s a Anzac without it?! If you don’t want to use Golden Syrup it can be replaced with Molasses, Maple Syrup or Honey however the taste will change slightly.
When you first take the Anzac Biscuits out of the oven you’ll be tempted to put the back in. Don’t!! They will feel soft, almost floppy but they will firm up as they cool down. Traditional Anzac Biscuits are thin and crispy, but if you prefer your biscuits to have a gooey centre don’t flatten them as much and cook them a tad longer.
These Anzac Biscuits are a great treat but did you know how versatile they are? Crumble a cookie over some strawberries and whipped cream to make a parfait, use as a crumble topping over stewed apples to make an apple crumble or crush the cookies into an inch of their lives to make a pie crust (more of this to come later in the week but I’ve included some photos just to tease you!).
- 2 Cups Desiccated, unsweetened Coconut
- 1 Cup Dates
- 1/4 Cup Almond Meal (seed meal can be used for a nut free version)
- 1/4 Cup Golden Syrup (can be replaced with Mollasses, Maple Syrup or Honey)
- 1/2 teaspoon Bicarb
- 1 teaspoon Vanilla Extract
- Preheat the oven to 175C/350F.
- Line and grease 2 baking trays.
- Put all the ingredients into a blender and process until combined and soft.
- This will take up to 10 minutes depending on the strength of your blender. If your blender is not too strong soak the dates in boiling water for 10-20 minutes and then drain and dry thoroughly.
- Take heaped tablespoons of mixture and roll into a ball.
- Place the ball on the baking tray and flatten the ball with the palm of your hand to the desired thickness (this will dictate how crunchy the biscuits bake). Repeat with the remaining mixture; it will make approximately 15 biscuits.
- Bake for 10-12 minutes for thinner, crunchier cookies and 12-15 for thicker cookies.
- The cookies will still be soft straight out of the oven but will harden upon cooling.
- Store in an airtight container.