Anzac Biscuits with a healthy twist
By Gabby Palmer
Who ate all the cookies from the cookie jar? I did…that’s why I can’t tell you how many biscuits this recipe actually makes because I was nibbling on the cookie dough and lost count of the fresh ones that I ate when they came out of the oven. But that tells you one thing, they're delicious.
Simple and easy to make, these biscuits are bulletproof. Anzac biscuits originated in World War One and were made by women in New Zealand. They made them to fundraise for the New Zealand troops in the war and they even sent some over because the ingredients lasted a long time and wouldn’t spoil in the trip overseas.
Nowadays, we all have come to love this classic, golden biscuit recipe. The original recipe is made using white flour, oats, desiccated coconut, sugar, butter, golden syrup, boiling water and baking soda. I’ve slightly changed this recipe and have added options to suit those who are celiac, gluten intolerant, dairy free and vegan.
I’ve also reduced the sugar content by omitting the golden syrup and sugar and just using rice malt syrup for the sweetness.
Give this tasty, easy, cost-effective recipe ago and tag me in your photos on Instagram or you can even send them to me @gabbypalmereats. I hope you’re all wearing your red poppies and enjoy the public holiday on ANZAC day when we remember those brave soldiers who went to war and served our country.
Lest we forget.
Gabby Palmer xx
*Gluten Free options
*Dairy Free options
- ¾ cup spelt flour (or gluten-free flour)
- 2 cups oats or (quinoa flakes)
- 2 cups shredded/desiccated coconut
- 1tsp cinnamon
- 1tsp baking soda
- ¼ cup boiling water
- 1/3 cup melted butter (or coconut oil)
- 1/3 cup rice malt syrup (or maple syrup/honey)
1. Preheat oven to 180C and line a baking tray with baking paper.
2. In a small saucepan melt the coconut oil/butter and rice malt syrup together over
low heat. Take off heat and set aside once melted.
3. In a large bowl combine the spelt flour, oats, coconut and cinnamon.
4. Add the baking soda to the boiling water and dissolve.
5. Pour the coconut oil/butter and rice-malt syrup into the dry ingredients as well as
the baking soda and water.
6. Mix until combined or until you’ve formed a ‘cookie dough’.
7. Roll mixture into balls and place on a lined baking tray, gentle squash the tops of the balls down with a fork or your hands.
8. Bake at 180C for 18 minutes or until golden brown.
(Note: check after 15mins and go from there).