Okay so just a heads up before we get to the yummiest, chewiest, most golden(est) biscuits you’ll ever make… I had to make some nutritional sacrifices.
I love a challenge, but I also have to accept substitution defeat, when the end result tastes like cardboard, which is where the first attempt at these Anzac biscuits left me.
Originally my aim was to make a gluten and sugar free biscuit, which I totally achieved. But did it taste like a chewy, golden Anzac biscuit? Ummm not even a little bit!
Here’s the thing, it’s the granulated sugar that makes Anzac biscuits chewy! Trust me, I tried it without. I tried subbing healthier sweeteners like rice malt syrup, maple syrup and honey, but they messed with the texture… and the texture is the best bit!
So, to any sugar-free followers I apologise, because these do in fact contain sugar (although it’s coconut sugar so a lil bit better than the white stuff), but I managed to keep them gluten-free (as long as you can find GF oats).
Okay we good? Let’s do this!
Gluten-Free Anzac Biscuits
Makes 12 biscuits
- 1 cup gluten-free rolled oats
- 2/3 cup coconut sugar
- 1/2 cup almond meal
- 1/2 cup gluten free plain flour
- 2/3 cup desiccated coconut
- pinch of salt
- 125g unsalted butter, chopped
- 1/4 cup maple syrup (or golden syrup)
- 1 teaspoon bicarbonate soda
- Preheat oven to 160°C. Line two baking trays with baking paper.
- Combine oats, sugar, almond meal, flour, coconut and salt in a large mixing bowl.
- Melt butter and maple syrup in a small saucepan. Stir in baking soda. Add to dry mixture and stir until combined.
- Form tablespoon sized balls and place 5cm apart on prepared trays. Gently flatten balls until about 1cm thick. Bake, swapping trays halfway through, for 20 minutes or until lightly golden. Set aside for 10 minutes, and then transfer to a wire rack to cool completely.