Anzac Biscuits

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

Servings 20 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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