Every Anzac Day for as long as I can remember I have made Anzac Biscuits on Anzac Day. My love for Anzac Biscuits was formed long before I knew what they resembled.
Not only did I love the taste, but also love watching mum add the magical baking soda to the bubbling butter and golden syrup mixture and be fascinated by the fact that it goes frothy. That was the best bit in making them. That, and sneaking in some raw mixture.
I have some good memories of mum baking them and struggling not to eat them whilst they were cooling down. We thought it was so unfair that mum always made us wait til they were fully cooled. Now I know why – they go crunchier as they cool. I like them crunchy, but have to admit I also like them chewy as well. Sometimes they turn out crunchy on the outer edges and chewy in the centre, so you get both.
As a kid I would rush to pick out the biggest biscuit first. Everyone in my family did it when I was growing up.
I’ve passed on my mum’s tradition of making Anzac Biscuits together as a family onto my children, and they love it as well. In fact, Bella made the biscuits in these pictures with my assistance.
I haven’t called these biscuits Anzac Biscuits, as I haven’t used any oats in them. To me they were all about the oats, however, I can’t even tolerate gluten free steel cut oats so I’ve had to substitute them. I have therefore called them Aussie Biscuits and tried to replicate the flavour of Anzac Biscuits to the taste buds of my family.
If you like your Anzac Biscuits crunchy you will need to cook them for longer, but if you like them chewy then cook them for a shorter period of time. Wait til they fully cool before removing them from the baking tray as they are extremely hot when straight from the oven, and they get crunchier and/or chewy as they cool.
I have revised this recipe over the past few years trying a few different ingredients to replace the oats, however, my favourite so far is a buckwheat cereal that I always have in my pantry, as I like eat it instead of oat porridge. I have been suggested some other alternatives, so this recipe may change for next year.
Sometimes they have turned out crunchy, sometimes chewy, and sometimes both (crunchy outer edges and chewy centre).
|Prep time||cook time||Total time|
|40 mins||15 mins||12 hours 20 mins|
Recipe makes approximately 30 small biscuits, so you will need to bake them in batches. I bake 2 trays at a time, and allow those trays to cool for 15 minutes before taking the biscuits off the trays and putting more dough on them. They are extremely hot when you first take them out of the oven, and if you try to take them off the baking tray too soon they will fall apart.
Author: Tracey Francis of Essential Olie
- ½ cup Bob’s Red Mill Hot Cereal Creamy Buckwheat Whole Grain*
- 1 cup + 3 Tablespoons Gluten free flour**
- 1 cup Dessicated coconut****
- 1 cup Coconut Sugar or Dark Brown Sugar
- 100g Butter or Nuttelex
- 100g Golden syrup
- ½ teaspoon Baking soda****
- 1 Tablespoon boiling water
- Preheat oven to 170°C (fan forced).
- In a large mixing bowl, add buckwheat cereal, sifted flour, coconut sugar/dark brown sugar and coconut. Mix to combine with a mixing spoon then create a well in the centre.
- In a small saucepan, add butter/nuttelex and golden syrup. Allow to melt together over a low heat until the butter/nuttelex is melted.
- Add boiling water to butter/nuttelex and golden syrup mixture.
- Add baking soda to water, butter/nuttelex and golden syrup mixture. Swirl the saucepan to help the baking soda froth and incorporate.
- Add the wet mixture to the dry ingredients. Using a mixing spoon incorporate well. The mixture will be gluggy (see picture at the bottom of my post).
- Place teaspoon to tablespoon sized balls onto a prepared baking tray (either butter, nuttelex, oil or baking paper – I use baking paper). Leave enough room between the balls as they will flatten. I generally put them in rows of 3, 2 and 3, so only include 8 cookies per baking tray. I use at least 2 baking trays. It takes a few times, as you need to leave spreading room….hence the long preparation time as I’ve included baking time for additional trays. I like to use a size 70 ice cream scooper and they become big, flat and thin like a brandy snap.
- Bake for 10-15 minutes (10 minutes for chewy; 15 minutes for crunchy). Allow them to cool on the trays before taking them off.
* I have also used Rolled Millet Cereal so you can substitute the Buckwheat if you can’t find it, or, don’t like it, or, cannot tolerate it.
** See my flour mix by clicking here. Or, use any type of gluten free flour. For my hot cross bunz I like to use either my sweet sorghum or millet flour mixes.
*** If you don’t use coconut sugar, or don’t have any, then use 1 cup of brown sugar. If I run out of coconut sugar between my Costco runs I use brown sugar.
**** I use an organic dessicated coconut which is sulphite and preservative free. I also use Bob’s Red Mill Baking Soda (all natural). If you don’t use these, then you just need to use dessicated coconut and gluten free baking soda.
The mixed raw dough should look gluggy like this….