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:
- Preheat the oven to 175ºC and line a couple of trays with baking paper
- Place the butter/oil and maple syrup in a small saucepan over a low heat
- In a large bowl, mix together the flour, oats, coconut and sugar
- Add the water & bicarb soda to the saucepan when the butter has melted, mix it up then add to the dry ingredients. Mix well.
- 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…
- 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! 😉