Anzac Biscuits

Free of gluten and refined sugar, and easily made vegan, these Anzac biscuits are a little more nourishing than the classics, yet taste exactly the same!! They’re super simple to make and have the option for a native twist with the addition of Melbourne Bushfood’s wattleseed. The wattleseed adds a subtle nutty, coffee flavour to match the caramelly undertones of the classic Anzac biccie. I’ve maintained that classic flavour by using a mixture of raw honey and molasses in place of the typically used, and highly processed, golden syrup. Enjoy!

1/3 cup brown rice flour

1/3 cup buckwheat flour

1/3 cup tapioca flour

*(Can replace first 3 flours with 1 cup regular gluten free flour) *

1 cup rolled oats (I use gluten free)

1 cup desiccated coconut

1/3 cup coconut sugar

1 tbsp. wattleseed (optional)

100g unsalted grass-fed butter or macadamia oil

3 tbsp honey or maple syrup

1 tbsp molasses

1 tsp bicarbonate soda

1.     Preheat oven to 180°C and line 2 baking trays with baking paper.

2.     Mix brown rice flour, buckwheat flour, tapioca flour, oats, desiccated coconut and coconut sugar in a bowl. 

3.     Place butter, honey and molasses in a saucepan over medium heat and stir until melted.

4.     Add baking soda and stir to combine. As soon as it fizzes, remove from the heat.

5.     Pour wet mixture into dry mixture and stir until just combined.

6.     Roll tablespoons of mixture into balls and then flatten. Place biscuits at least 2cm apart on the lined trays.

7.     Bake for 10-15 minutes, swapping trays halfway during cooking. (Bake 10 mins for chewy biscuits and 12-15 mins for crispy biscuits).

8.     Stand on trays for 5 minutes and then transfer to a wire rack to cool completely. Enjoy!