anzac biscuits
It's coming up to ANZAC day so I'm sharing my easy to bake recipe for the best chewy, vegan and gluten free Anzac Biscuits with you!
Equipment
- small saucepan
- baking tray
- Mixing Bowl
Ingredients
- 140 g traditional rolled oats (1 1/2 cups) use whole rolled oats not quick oats
- 120 g desiccated coconut (1 1/3 cups)
- 160 g buckwheat flour (1 1/4 cups)
- 40 g tapioca flour (1/4 cup)
- 190 g caster sugar (1 cup)
- 60 g golden syrup (3 tbs)
- 125 g vegan butter (1/2 cup)
- 1 tsp bi-carb soda
- 40-60 ml boiling water (2-3 tbs)
Instructions
- Preheat oven to 150°C/300°F.
- In a large mixing bowl combine oats, coconut, buckwheat flour, tapioca flour and sugar.
- Using a low heat, melt butter and golden syrup in a saucepan.
- In a small bowl dissolve bi carb with boiling water and add to the melted butter and golden syrup.
- Add this mix to the dry ingredients and stir to combine.
- The mix will be a firm but moist consistency.
- Drop scoops of mixture onto lined baking trays.
- Press them down to approx 1 cm thickness.
- Bake for 15-20 minutes or until golden.
- Cool and store in an airtight container.
Notes
For thinner and crispier biscuits add extra water (a tsp at a time) until you have the desired consistency.
For chewy biscuits ensure to use a vegan butter that has a 75-80% fat content.
For more detailed instructions please refer back to the original post :)