Anzac biscuits

We’re in the middle of the school holidays here in Sydney, and my children love to bake. With ANZAC day approaching, we have been trialling different ANZAC biscuit recipes and think we have a new favourite to commemorate this special day.

As we need a gluten free option, we’ve used buckwheat flour for a less refined flour option, and we’ve also replaced the golden syrup and refined sugar with maple and coconut for a few more nutrients. You can switch the butter for coconut oil if you prefer, but we love the golden taste of good butter!

Let me know if you try them.

Ingredients:

• 1 cup oats (gluten free if needed)

• ¾ cup dessicated coconut

• ¾ cup buckwheat flour (or plain flour if you don’t have buckwheat)

• ¼ cup coconut sugar (you can swap for brown sugar if preferred)

• ½ tsp baking powder

• ½ cup butter (you can switch to coconut oil if you need a diary free option)

• 4 tbsp maple syrup

Method:

• Preheat oven to 180c

• Mix oats, coconut, sugar, flour and baking powder until well combined

• Gently melt the butter with the maple syrup

• Add the butter mixture to the dry ingredients and gently mix until a dough forms. You may add a splash of water if needed

• Form into golf-ball size balls and gently flatten on a baking sheet

• Bake for 10-12 minutes

• Leave to cool before enjoying!