Anzac Biscuits are no doubt an Aussie and NZ classic. You can read about the story behind the Anzac Biscuit here.
The ingredients of traditional Anzac Biscuits have changed a little over the past century, in keeping up with peoples different food allergies! What does vary significantly is people’s preference on crunchy versus chewy. I definitely prefer mine crunchy!
Preheat oven 175C/350F/Gas Mark 4.
Mix oats, almond flour, coconut flour, coconut and flaked almonds in a bowl. In a saucepan on medium heat, melt coconut oil and rice malt syrup and mix well. Once oil and syrup are combined in a small bowl mix the bi-carb soda and boiling water together and pour into the oil and syrup mix and combine well.
Add oil mix to dry ingredients and stir through, place spoonfuls on a lined baking tray – you can make large (like mine 😊) or smaller ones. Cook in oven for 10 mins or until golden. These biscuits are crunchy on the outside if you like them a bit chewy cook them for less time, test after 10 mins.
To cool, keep biscuits on paper and cool on wire rack.
I hope you try my variation of Anzac Biscuits! Leave me a comment below and let me know they turn out and if you made any substitutions. I love hearing from you.
Be Well
xx
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