Is they're anything more Aussie than a ANZAC Biscuit? Besides vegemite, I don't think so!
For those of you who don't know, ANZAC Biscuits as commonly associated with ANZAC Day (25th April), which is a time to remember the contribution of all Australians and New Zealanders, who have served and died in all wars and conflicts. During World War I, ANZAC Biscuits were sent to soldiers abroad as the ingredients do not spoil easily and, as a result, it's become a favourite treat for Aussies and New Zealanders!
The thing is...it can be really hard to find ANZAC biscuits that aren't loaded with sugar or crazy amounts of butter (although...they do taste amazing!). So in this recipe, I've really tried cut down on the unnecessary stuff and create a healthy version that still tastes just as amazing as the original recipe. This way you can still enjoy your favourite ANZAC treat without the sugar comma!
Plus, did I mention I mention that this recipe is quick, easy, gluten free and most importantly, super chewy? Just like a good ANZAC Biscuit should be.
Makes: 8-10
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ingredients:
1 1/2 cups of rolled oats
1/2 cup desiccated coconut
1/2 cup walnuts, crushed
1 tsp. vanilla essence
1/4 tsp baking powder
1/3 cup rice malt syrup (or honey!)
2 tbsp. coconut oil, melted
1 tbsp. butter, melted
Directions:
- Preheat oven to 180 degrees celsius.
- Add all ingredients into a bowl and mix throughly. The ingredients may seem a little dry or falling apart, but the more you work the oats, the firmer they become.
- Shape mixture into a ball and place onto a lined tray. flatten the mixture, pushing it together (incase it's looking like its coming apart)
- Place into the oven for 15 minutes or until golden brown.
