Anzac biscuits are incredible. With Anzac day fast approaching it was time to work out how to make really good, golden, sweet, still soft in the middle Anzac biscuits. I tried following a healthy recipe not long ago that included quinoa flour and flakes, but it was a crumbling mess and honestly wasn’t my thing. I was really happy with how these turned out; golden, sweet and still soft in the middle!
2 cups of rolled oats
1 cup of wholemeal spelt flour
1/3 cup of coconut sugar
3/4 cup of desiccated coconut
1/3 cup of honey or rice malt syrup
125 grams of butter
1 teaspoon of bicarb soda
2 tablespoons of very hot water
Preheat the oven to 185 Celsius. Mix the oats, flour, coconut sugar, and desiccated coconut in a large bowl.
Stir the butter and honey in a small saucepan until it melts.
Mix the bicarb and hot water in a cup and pour into the warm honey and butter mixture. This part is really fun! It will froth instantly. Pour this into the oat and flour mixture and mix together.
Put tablespoons of the sticky mixture onto paper lined trays. Make sure they aren’t too close together and flatten them a little bit.
Bake in the oven for 8-10 minutes until golden. Allow them to cool on trays and then share the love of Australia around.