• bianca chaptini

Spiced Anzac biscuits

I have never made these iconic Aussie biscuits before, but I was so thrilled that my first go turned out exceptionally well. They're everything you expect from an Anzac biscuit: chewy inside and crunchy on the outside, gently spiced and full of texture! This recipe is adapted from a family cookbook, swapping margarine for coconut oil, white sugar for coconut sugar and wheat flour for sorghum flour (an ancient gluten-free grain) - oh and I added ground cinnamon and turmeric to boost the anti-inflammatory and antioxidant profile of this sweet treat. I am SO in love with the results and I hope you enjoy them just as much.



Ingredients

1 cup rolled oats

3/4 heaping cup desiccated coconut

1/2 cup coconut sugar

1 cup + 1 tbsp gluten-free flour (I used sorghum, a mix of brown rice and almond flour would work well too)

1/2 tsp each cinnamon and turmeric

100g coconut oil

1 tbsp rice malt syrup

1/2 tsp bicarb soda + 2 tbsp hot water


Method


Preheat oven to 180 degrees.

Place the oats, coconut, flour and sugar in a large mixing bowl and mix well.

Melt the coconut oil in a small saucepan over medium heat, once melted whisk in the syrup and mix well to combine.

In a small dish, dissolve the bicarb soda with hot water and then add to the oil/syrup mixture, whisking constantly until golden and frothy.

Tip the oil mixture into the dry ingredients and stir until mixed well. If the mixture seems to dry or isn’t sticking together, slowly and gradually add little splashes of hot water (see tip below).

Pop on a pair of kitchen gloves (to prevent turmeric from staining your skin) and roll into 25g balls then flatten between the palms of your hands before placing on a baking tray lined with baking paper. Placing 2cm apart, you should be able to fit 12 on a large tray (four in a row).



Pop in the oven on a mid-lower shelf and bake for approx. 15-18 minutes, checking every so often as the tops burn easily! You will know they are cooked through when they are golden and not crumbling or falling apart. Remove from oven and place immediately on a cooling rack.

Best enjoyed while still warm!

B x

Storage: once cooled, store in an airtight jar in the fridge. Will last a week or so (if you can stop after 1 or 2 bikkies!)

Tip: you will know once you try to roll the mixture into balls, if it doesn’t stick together, slowly add a little more hot water. Add carefully in small amounts until you can roll the mix into balls without it falling apart. Be patient here. It’s a bit fiddly, but well worth the delicious end results! Trust me :)

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©2020 by Bianca Chaptini