Fusion Recipe: Kaya Anzac Biscuits

 

Kaya Anzac Biscuits

This fusion treat marries the rugged, oaty heart of a classic Australian Anzac biscuit with the silky, pandan-scented soul of Southeast Asian Kaya. Traditionally, Anzacs were made to withstand long journeys to soldiers at war; here, they get a tropical upgrade. The nutty, toasted coconut in the biscuit is the perfect dance partner for the creamy coconut jam. By swapping traditional golden syrup for Kaya, you get a deeper, more complex sweetness and a chewy centre that feels like a modern heirloom. It’s a beautiful intersection of history and flavour that’s as comforting as it is surprising.

Kaya Anzac Biscuits


Ingredients

Method

  1. Dry Mix: In a large bowl, combine the oats, flour, and shredded coconut.
  2. Melt & Blend: Whisk the Kaya into the melted coconut oil until smooth.
  3. Activate: In a small cup, mix the baking soda with boiling water (it will fizz!) and stir it into the Kaya mixture.
  4. Combine: Pour the wet ingredients into the dry. Stir until a sticky dough forms.
  5. Bake: Roll into small balls, place on a lined tray, and flatten slightly. Bake at 325°F (160°C) for 12–15 minutes until golden.


Tips for Success & Health

  • Fibre is Your Friend: Using whole-wheat flour and rolled oats provides a significant fibre boost, which slows the absorption of sugar into your bloodstream—a key win for diabetes management.
  • The Kaya Choice: Many commercial Kayas are high in refined sugar. Look for brands that use coconut sugar or make a quick "cheat" version using coconut milk and monk fruit sweetener.
  • Smart Fats: Coconut oil contains MCTs which can provide a more immediate energy source, but keep portions small as it is still calorie-dense.
  • Lower the Temp: Because Kaya contains egg and sugar, these can brown quickly. Baking at a slightly lower temperature (325°F) prevents the edges from burning before the centre is set.



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