ANZAC biscuits bring such a sense of nostalgia to many families I’m sure. They are a biscuit we love to eat regularly, not just on ANZAC day! These biscuits are a healthier twist on the traditional golden syrup-laden classics, and are also a really great EGG-FREE biscuit option. They are also NUT-FREE which makes them great for school lunchboxes.
They are suitable after 12 months of age, you can also omit or reduce the sweetener if you prefer.
Anzac Biscuits
Ingredients
- 2 cups rolled oats
- 2 cups desiccated coconut
- 2 tbsp collagen powder (optional)
- 1.25 cups spelt flour
- 3/4 cup melted butter
- 1/2 cup maple syrup
- 1/3 cup hot water
Instructions
- Preheat oven to 160C fan-forced and lining a baking tray with baking paper.
- Place all ingredients in a mixing bowl and stir until combined.
- Using a tablespoon, scoop the mixture and roll into tablespoon-sized balls and place it evenly on the baking tray. Repeat with the entire mixture.
- Flatten down the biscuits gently with your fingertips.
- Bake for 20 minutes until golden, allow to cool and enjoy.
Notes
Notes: For GF option swap the oats for quinoa flakes and the flour for buckwheat flour or a GF flour mix.
For a DF option, swap the butter for extra-virgin olive oil or macadamia oil.
Keep in fridge or freezer in an airtight container.
Tried this recipe?Let us know how it was!
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