Sugar Free Anzac Biscuits
If you're from Australia or New Zealand these delicious biscuits are a household staple (well they are in my house anyway), it's hard to stop at just one of these beauties so I've made a sugar free version so I don't feel so bad about having more than one - LOL!
These biscuits also have a great back story. The story goes that these biscuits were made by wives and women's groups for soldiers abroad in the Australian and New Zealand Army Corps (ANZAC) because the ingredients did not spoil easily and the biscuits kept well during transportation. These caring, creative and thrifty women sure came up with a fantastic recipe that still shines on today.
There are two groups of Anzac biscuit lovers, team crunchy and team chewy, I like them both but I do prefer it on the chewy side. If you're team chewy simply bake for less time and you'll get a more chewy biscuit, team crunchy - well then cook for a little longer - I'll indicate cooking times in the recipe below.
Oh and by the way, these biscuits are fab with a cup of tea!
Okay, enough babble, here's the recipe.
Here's what you'll need
1 cup plain all purpose flour
1 cup xylitol
1 cup desiccated coconut
1 teaspoon cinnamon (optional but if you like spice this takes it to another level)
1 cup rolled oats
1/4 cup rice malt syrup
1 teaspoon bi carb soda
2 tablespoons hot water
Here's how to make it:
1. Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit
2. Line 2 baking trays with baking paper
3. Combine all dry ingredients in a large bowl
4. Melt the butter with the rice malt syrup in a pan over a medium heat
5. Mix the boiled water with the bi carb soda in a small bowl and then add to the melted butter mix. The mixture will bubble up and foam - this is what is meant to happen.
6. Add the wet mixture into the dry and combine until all mixed through.
7. Roll into balls - the size of a single ice cream scoop is a good guide.
8. Place the cookies on the tray, allowing for space for the cookies to expand during baking. This biscuits will expand quite a lot so give them so room.
9. Place in the oven for 22-25 minutes for a more crunchy Anzac Biscuit or bake for 18 minutes for the chewy version.
I'd love to hear what you think of this recipe, please leave your comments below.