This recipe from Gina’s grandmother is all about being home baked with quality ingredients. See notes below to make them even more nourishing and delicious.
Anzac biscuits were traditionally made during WW1 by the loving wives, mothers & daughters of Australian soldiers. The nourishing ingredients were based on what was readily available & could last the journey to Gallipoli. They were originally named Soldiers Biscuits.
Ingredients:
- 1 cup organic traditional wheat free oats (we like Street Organics Oats)
- 1 cup dessicated coconut (preservative free)
- ¾ cup plain organic flour (can be substituted with GF option such as brown rice flour)
- ½ cup organic raw caster or coconut sugar (reduced from ¾ cup caster sugar in original recipe)
- pinch salt
- 125g organic butter
- 2 tbs water
- 2 tsp golden syrup
- ½ tsp bicarb soda
Method:
- Combine rolled oats, coconut, sifted flour, sugar & salt in a bowl.
- Combine water, butter & golden syrup in a saucepan.
- Stir butter mix on low heat until butter has melted.
- Add bicarb soda to melted butter mix and allow mixture to fizz.
- Pour fizzed butter mix into dry ingredients.
- Mix well with damp hands.
- Put teaspoonful of mixture on to one damp palm, and gently press flat with the other damp palm (grandmother’s invention!).
- Place on a greased baking tray (or line with baking paper) and bake in moderate oven (170C) for 10 mins or until browned. Don’t over bake!!
- Allow to cool on tray before devouring (or they will crumble).
Notes:
Add some chia seeds, sunflower seeds or pepitas for some extra protein, nutrients & crunch! You can also replace the flour with a combination spelt, teff and brown rice flours.