My Anzac Biscuits recipe:
1 cup wholemeal flour
1 cup coconut (desiccated or flaked)
1 cup rolled oats (optional, there are two religions when it comes to Anzac recipes, choose yours…)
1 cup macadamia’s or walnuts
115 grams of (real, organic) butter
pinch of (sea)salt
1 tablespoon of whole millet grain (optional)
1/2 cup of dark brown sugar. Rapadura or cane sugar will also do the trick, less taste though. (If you have a sweet tooth use 3/4 cup of sugar.)
1 tbsp golden syrup (pancake syrup). Maple syrup or honey will do the trick if need be
1 tsp baking soda
2 tbsp boiling water
- preheat the oven on 160C (325F) degrees, get two baking trays and line them with baking paper.
- melt butter on low heat in a sauce pan with sugar and syrup, stir with a wooden spoon
- in a kitchen machine chop the nuts (when using flaked coconut add this too) into a child friendly size.
- mix the flour, coconut, oats, nuts, millet and salt in a large bowl.
- put the baking soda in a cup, add the boiling water and stir to dissolve, add to the sauce pan and stir.
Sophie:”Mum, it’s like magic!” it will all froth up nicely, add the frothing liquid mix to the bowl with dry ingredients and stir to combine.
- make little heaps on the baking trays and flatten slightly, give them some room, they will spread a bit.
- bake in the oven for 15 minutes until golden brown.
- cool on a rack.
Chocolate on top:
This step is optional, they are great as is, but a little chocolate makes them extra special and chocolate is good for you (great source of magnesium too, fantastic stress reliever), just choose good quality.
- melt 70% dark fair trade chocolate in a bowl over hot water, then drizzle over the biscuits. I’m sure you can do better, pretty love hearts or so, Sophie is still apprenticing…
If you have raw chocolate buttons use that to melt, mix with a little cocoa butter or coconut oil, sweetened with a tiny bit of maple syrup to make it easier to spread.
Always happy to help with that last step…