The Root Cause

Mum’s Anzac Biscuits Rejigged

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As we approach Anzac Day, I am filled with many memories – for our fallen diggers, for those who serve and protect our country today, for my Anzac Day tour to Gallipoli in 2000 with my best friends (an experience I will never ever forget) and for my mum’s Anzac biscuits. They are seriously the best! I remember them as a kid and can still taste them today.

For years my mum home baked biscuits of all sorts for our photography studio (Israel Smith Photographers). Her Anzac Biscuits were so loved, that in 2012 I posted her recipe on the photography website here. Given I am now a health coach, I thought I should do some testing to recreate an Anzac Biscuit refined sugar free version. Now this version was given two thumbs up by our kids, although they are use to foods with low or no free. And to be honest, I have to admit, my mum’s still do taste better (the power of sugar). If you’re just having these for the week to commemorate our Anzac’s, go ahead, try my mum’s recipe if you wish. But if you want a great biscuit recipe to add to your lunchboxes on a rotational basis, then go for this refined sugar free version – I call them Mum’s Anzac Biscuits Rejigged.

Ingredients

  • 150g butter
  • 1/2 cup rice malt syrup
  • 1/2 tspn bi-carb soda
  • 1 tblspn boiling water
  • 1 cup rolled oats (use GF if you wish)
  • 1 cup plain flour (use buckwheat for GF)
  • 3/4 cup coconut (shredded or dessicated)

Directions

  1. Pre-heat oven to 160 degrees, and line 2 baking trays
  2. Mix oats, flour and coconut in a bowl
  3. Melt butter and rice malt syrup over medium heat until well mixed, then turn off.
  4. In a separate dish, add the bi-carb soda then mix in the boiling water until combined
  5. Stir bi-carb mixture into the butter mixture – it will froth up (fun for the kids to watch)
  6. Add this frothing mixture to the dry ingredients. Stir until all ingredients are wet. Taste if sweet enough for your family. Add more rice syrup if needed.
  7. Take 1 tblspn of mixture and cup your hand over it to make a biscuit shape, then place on the baking tray. Flatten a little with your hand. Continue with rest of mixture, allow room for spreading
  8. Bake for 18 mins and cool on the pan before moving to cooling rack


Freezing / Storing Instructions

Keep in an airtight container. Can also be frozen and popped straight into lunchbox.

Another 2 ways to use this recipe

  1. Add cinnamon for a little extra spice.
  2. Add some sultanas for added sweetness or pepitas for protein & zinc..

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