Anzac biscuits are a sweet biscuit, popular in Australia and New Zealand made using simple ingredients – rolled oats, flour, sugar, butter (or margarine), golden syrup, baking soda, boiling water (originally) then coconut was added later on. I have tweaked the recipe and made it with spelt flour. I like to bake my biscuits so they are crispy on the outside and soft in the middle after only 10 minutes. If you prefer a crunchy biscuit cook for another 5 minutes.
Spelt flour is a good source of fibre. The texture is light and airy like wheat flour and can be substituted in baking cakes, cookies, pancakes and bread for a healthier alternative to wheat flour.
- Rolled Oats – 100g (about 1 cup)
- Desiccated coconut – 50g (about 1/2 cup)
- Spelt flour (or your choice) – 200g (about 1 + 1/3 cups)
- Brown sugar, light or dark – 120g (about 1/2 cup + 1 tablespoon + 1tsp)
- Unsalted butter, melted – 125g (about 1/2 cup)
- Boiling water – 3 tablespoons
- Golden syrup – 2 tablespoons
- Bicarbonate of soda – 1 teaspoon
- Preheat the oven to 150˚C fan-forced and line two baking trays.
- Mix oats, coconut, flour and sugar in a large bowl.
- Melt the butter in a small saucepan. (or 3 x 1 minute short bursts in the microwave)
- Remove from the heat, add the boiling water and golden syrup and then quickly stir in the bicarbonate of soda until light and frothy.
- Pour the mixture into the dry ingredients, mixing quickly and thoroughly.
- Roll mixture into balls the size of walnuts (or larger, if you like) and on trays, allowing room for spreading.
- Press with your hand slightly to make it flat, and bake for 10-15 minutes fan-forced until lightly golden and still slightly soft.
- Remove from the oven and let cool on the trays for 10 minutes.
- They will kept for about 2 weeks in an airtight container - but I doubt they will last that long.