ANZAC biscuits bring such a sense of nostalgia i’m sure to many families, and they are a biscuit we love to eat regularly, not just on ANZAC day. These biscuits are a bit of a healthier twist on the traditional golden-syrup laden ones, 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 the sweetener or reduce it if you prefer.

ANZAC biscuits

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Course lunchbox, Snack

Servings 20 biscuits

Ingredients

  

1x2x3x

• 2 cups rolled oats
• 2 cups desiccated coconut
• 2 TBSP collagen optional
• 1.25 cups spelt flour
• 3/4 tsp bicarb soda
• 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 TBSP spoon, scoop the mixture and roll into 1 TBSP sized balls and place 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!