As most of you know, I’ve had a lot more spare time on my hands (for now) and I have been filling my time with cooking! 👩🏼🍳 Something I would always love more time for. As well as mini quiches, chicken soup, bone broth, vegetable broth and lots of other nourishing foods, this week I just had to make some ANZAC biscuits 🍪
I have three recipe books I tend towards when making something traditional, but generally try and swap out some ingredients. This depends on who will be eating it, if I’ve made that recipe before and if I do actually feel like making it healthier 🙊
The basic recipe I use for my ANZAC Biscuits comes from one of my Mum’s old cookbooks, “Cookery the Australian Way” (first printed in 1966 but this edition is from 1974). There is a popular myth that ANZAC biscuits were sent to troops because their ingredients didn’t easily spoil. This wasn’t actually the case but they were made to be sold at fetes, galas, fundraisers and parades to raise money for the war effort.
I will show you their recipe, plus my changes to make it gluten-free and dairy-free if you so wish.
Ingredients
- 2 cups rolled oats – organic rolled oats are supposedly GF, though many people with gluten intolerance are ok with any oats
- 1/2 cup sugar – coconut sugar as it’s less refined and contains more vitamin and minerals
- 3/4 cup flour – you can use any GF flour you like, my combination for this recipe is 1/4 buckwheat flour, 1/4 corn flour, 1/4 tapioca
- 1 tbsp golden syrup – pure organic maple syrup (again less refined, more vitamins and minerals in it’s pure state)
- 1 tsp bicarb soda
- 2 tbsp boiling water
- 1/2 cup melted butter – for dairy free you can use ghee or coconut oil, I tend to use the best quality organic butter I can (usually Paris Creek or Milk Thief brand)
Method
- Collect ingredients.
- Mix oats, sugar and flours.
- Mix maple syrup, bicarb and boiling water. While frothing add melted butter, ghee or coconut oil, then pour into dry ingredients. Mix thoroughly and try not to eat the mixture.
- Drop spoonfuls on to tray allowing room for mixture to spread
- Bake at 160 degrees for about 18 minutes.
- Cool on cake cooler.