Step back in time with this classic Australian biscuit. A great addition for your school lunchboxes repertoire, or equally as good simply stolen from the cookie jar when the kids aren’t looking.
Traditionally made with wheat, butter, and golden syrup, this recipe has taken that simple combination of ingredients and given them an allergy-friendly tweak. The results are just divine.
While we have used oats for this recipe, check the recipe notes as we have an awesome oat-free option (that actually works) included.
The big win with this recipe is that the texture can still be controlled for that perfect finish. How do you prefer your Anzac biscuits, chewy or crunchy? You get to choose!
- 1 cup Oats (traditional rolled)
- 1 cup GF flour
- 1 cup Desiccated coconut
- 1 tsp Vanilla extract
- 2/3 cup Rice malt syrup
- 1/3 cup Coconut oil
- 1 tsp Bicarb soda
- Combine dry ingredients in a large mixing bowl (oats, flour, coconut), then add the vanilla and mix well.
- Place the coconut oil and rice malt syrup into 1-litre saucepan and heat on the stovetop until the liquid is beginning to boil.
- Bring the hot pot over to your bowl of dry ingredients. Add the bicarb soda to the hot liquid and stir until foam has formed.
- Pour this mixture directly into your dry ingredients and combine to form a batter.
- Using a tablespoon (because your mixture will still be hot), distribute the biscuit batter onto 2 lined biscuit trays leaving room for a little spread in-between.
- For great results, give each spoon of mixture a quick roll between your palms and then flatten slightly. This will ensure even cooking and ultimate texture control.
- Place the biscuits in the centre of a preheated oven at 180°C/356°F for 12-18 minutes. The longer you cook them, the crunchier they are once cooled.
- Can't have oats: Try this recipe with a combination of buckwheat of quinoa flakes (1/2 cup of each) the texture and flavour will be different but still a very tasty bikky.
- Store in an airtight container on the bench for up to 5 days.