The humble Anzac biccy – an undisputed Aussie classic. They do say you shouldn’t try to build on perfection, but we thought we could take our childhood favourite up one (very small) notch by tweaking grandma’s Anzac biscuit recipe to all organic ingredients.
We’ve traded your pantry basics like flour, sugar, and oats with their organic counterparts and subbed out the golden syrup (stay with us here, we promise the result is worth it) with black molasses – the final result is delicious! The dark syrup also makes the appearance of the biscuits a little darker than your standard Anzac biscuit (so no, you didn’t burn them!).
Ingredients
- 1 cup Kialla Pure Organics Stoneground Wholegrain Plain Flour
- 1 cup Bob’s Red Mill Organic Rolled Oats
- 1 cup WholeLife Healthfoods Organic Desiccated Coconut
- ¾ cup WholeLife Healthfoods Organic Coconut Sugar
- 200g organic grass-fed unsalted butter
- 2 tbsp Melrose Organic Molasses
- 1 tsp WholeLife Healthfoods Bi-Carbonate of Soda
Method
- Preheat oven to 160°C fan forced and line 2 baking trays with baking paper.
- In a large bowl, combine the flour, oats, desiccated coconut, and sugar.
- Melt down the butter and molasses in a saucepan over medium high heat. Once melted, add in the bicarbonate of soda, and then remove from the heat. The mixture will bubble and expand – this is normal!
- Pour the butter mixture in with the flour mixture and stir until just combined. Make sure you don’t over stir this one!
- Roll the mixture into even sized balls and slightly flattened before arranging evenly on a baking tray.
- Bake for 12-15 minutes (depending on if you like your Anzac biscuits chewy or firm) and then transfer biscuits to a wire rack to cool before eating.
