This biscuit’s starring role in the culinary world began in the era of World War 1, when wives and girlfriends would send them to their fellows in the army because they were easy to stock items that wouldn’t spoil in transit. Since Anzac Day is this coming Saturday and as this Corona virus pandemic is very much akin to a major war, I thought we would make baking these biscuits and teaching the kids the story part of the lock down homeschooling programme. I melted the butter and did the boiling water part for the children and they followed the rest of the below recipe that I wrote out for them all on their own. If you have a loved one who is an emergency or essential worker, support them with a big batch of Anzacs this week 🙂 P.S this recipe is for a big batch!
You will need:
2 cups of rolled oats and/or quinoa flakes (I did 1 cup of each)
2 cups shredded/thread coconut
2 cups flour of your choice, I used spelt. Any gluten free flour mix will work too.
1 cup coconut sugar
250 grams of butter (or coconut oil for dairy free. If you use coconut oil, make sure to add 1/4 tsp salt to the mix too)
4T Rice malt syrup or honey
2 tsp baking powder
2 T boiling water
- Preheat oven to 180 degrees celsius and line a baking tray with baking paper.
- In a large bowl add all of the dry ingredients and mix.
- Melt butter or coconut oil and add rice malt syrup.
- In a separate cup, dissolve baking powder in boiling water.
- Add the baking powder mix to the warm butter mix.
- Add the wet ingredients to the big bowl of dry ingredients and mix well
- Roll the mixture into 1-2tsp size balls and place on the tray with a little room to spread (no need to flatten).
- Place tray in pre-heated oven for 15 mins. Allow to cool before putting them into a cookie tin.