Anzac Biscuits. A must-bake item, come late April in Australia, when we commemorate the Anzac soldiers of the first world war. Could this be the only biscuit in the world created to commemorate soldiers? As my husband explained what Anzac meant and showed our 3 year old a picture of the soldiers, my lil’ guy said “So why do we remember soldiers with a biscuit?” and my husband replied, “We make biscuits to remember that guns are bad and biscuits are good.” Sounded good at the time, so we went with that…
This is a ridiculously easy recipe. It is wheat free and refined sugar free. If you want a recipe that is fully gluten free and fructose free to boot, check out my Anzac – ish Biscuits here.
Real Food. Happy Bodies.
Anzac Biscuits Recipe
- 1 cup wholemeal spelt flour (or 1 cup GF plain flour or my fave mix which is 1/4 nut meal, 1/4 coconut flour 1/2 tapioca flour GF sub mix)
- 1 cup organic rolled oats you can get GF oats. Some people tolerate them, others not so much. If in doubt do the Anzac-ish biscuits I’ve linked above which are 100% GF)
- 1 cup rapidura sugar
- 1/2 cup shredded or desiccated coconut
- 140 g butter
- 2 tbsp rice malt syrup
- 1 tbsp water
- 1/2 tsp bicarb soda
- Preheat the oven to 180 C / 350 F, non fan forced
- Line 2 baking trays with parchment paper.
- In a saucepan on low heat, place the rice malt syrup, water and butter.
- In a bowl place the flour, sugar, oats and coconut.
- Once the butter has melted and is bubbling with the syrup, add your bi carb and stir through thoroughly.
- Tip saucepan contents into bowl and mix through.
- Shape mixture into walnut- sized balls and pop, well spaced, onto the baking tray.
- Bake for 8-15 minutes, or until golden brown – it will vary quite a bit depending on fan forced ovens or not or gas… Just have a little look at 8mins and go from there.
- Take out of the oven and cool completely before eating. If you can. My hubby and son couldn’t!
- These biscuits get harder as they cool and will keep in an air tight container for 4 days.
p.s remember if you can’t do gluten at all or are worried about oats, I’ve created a delicious and crispy alternative. Click here.