The Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, traditionally made using oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and desiccated coconut. ANZAC stands for “Australian and New Zealand Army Corps” and Anzac Day on the 25th of April is a national day of remembrance in Australia and New Zealand that broadly commemorates all Australians and New Zealanders who served in our wars.
For more healthy easy recipes, check out my cookbook Nourish in 5: https://www.nourishin5.com/ each book supports OzHarvest Charity.
With ANZAC day approaching, I thought I’d share with you a very wholesome version of the ANZAC biscuit recipe – simple, full of nutrition and a delightful nut-free lunch box filler. The nourishing whole grains give you energy for longer and the seeds pack in protein, minerals, and healthy omega-3 rich fats. Cinnamon is also incredible for stabilising blood sugars as well as adding a delicious addictive flavour.
It can also easily be made vegan for all you plant based lovers!
Tag me on Instagram if you make this @amyleeactive, I’d love to see!
Time: 30 minutes
Serves: 15 biscuits
Ingredients
- 1 tsp vanilla essence
- 3/4 cup (100g)
- 1/2 tsp salt
Method
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Preheat the oven to 175℃/350°F and line a large baking tray with baking paper or a reusable baking mat.
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In a large bowl, stir together melted butter, liquid sweetener of choice and vanilla.
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Stir in the rest of the ingredients and mix until well combined – it should feel wet and sticky but presses together.
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With an ice cream scoop place balls of dough onto the tray, spaced apart, as they do spread as they bake. Flatten very slightly with the back of a wet spoon and bake until golden – for a chewy biscuit, 12-15 minutes, and for a crispier biscuit 15-20 minutes. Note they will harden as they cool.
Tip
Fructose friendly:
Use rice malt syrup as your sweetener
Hope you try it! x