I really don’t need to post this recipe. I mean, ANZAC biscuit recipes are a dime a dozen, at least in Australia! But I thought I’d share it to demonstrate how easy they are to make even if you don’t have all the ‘original’ ingredients.

Because I avoid mass-produced, over-processed foodstuffs, I don’t own some of the ingredients a standard Anzac biscuit recipe would ask for. It’s actually very easy to adapt most recipes; it only requires a little thought to be ‘creative’.

Here’s my ‘edited’ ingredient list and the swap-outs I use… that work perfectly well!

125gm butter (I’ve successfully used 100gm coconut oil before too)

2 tbsp golden syrup 2 tbsp organic maple syrup

1 cup plain flour 1 cup wholemeal spelt flour (I’ve also used ¾ cup rice flour & ¼ cup almond meal for a low gluten/higher protein option)

1 cup oats

1 cup dessicated coconut

½ cup sugar ½ cup organic rapadura sugar (for those who despise fructose & don’t mind over-processed products, the same quantity of dextrose will work)

2 tbsp water

1/2 tsp bicarbonate of soda

And this is how simple they are to put together:

1. Preheat the oven to 175ºC and line a couple of trays with baking paper
2. Place the butter/oil and maple syrup in a small saucepan over a low heat
3. In a large bowl, mix together the flour, oats, coconut and sugar
4. Add the water & bicarb soda to the saucepan when the butter has melted, mix it up then add to the dry ingredients. Mix well.
5. Form balls of mixture and place them on the baking trays, spaced well apart. Flatten them out …with a spatula, some other food utensil or even just clean fingers, then…
6. Bake for 15 minutes or until golden. Cool on wire racks.
   Should makes about 20 biscuits, depending upon how big you choose to make them!  😉
   

   I garnished this batch with a good ol’ Aussie macadamia nut.