Spiced Anzac Biscuits
Kimberly
20
10 minutes
12 minutes
Sweets Treats
Super easy, gluten, nut and dairy free cookies ready for Anzac Day…or any day!
Being a lazy cook, I first pop the dry ingredients in the Thermomix and give them a short whizz, then pour the melted ingredients through the lid at speed 2 or 3, then I add the water.
Note oven temperatures may vary so lower the temp if they brown too quickly.
Ingredients
½ Cup (110g) ghee or coconut oil
½ Cup (100g) rapadura sugar
¼ Cup (80g) unfiltered honey
- 1 tablespoon black molasses (optional)
¼ Cup (55g) filtered water
1 Cup (110g) gluten free oats or quinoa flakes
½ cup (55g) coconut flour
½ cup (70g) buckwheat flour
½ Cup (65g) Tapioca flour
½ Cup (40g) desiccated coconut
- 1 teaspoon Bicarb soda
1 tablespoon Aroma Spice
Directions
Preheat oven to 180˚C and line a tray with baking paper
Melt the ghee, honey, rapadura sugar and molasses on a low heat until combined
- Add the bicarb to dissolve
Add the dry ingredients in a bowl or food processor and mix to combine
Mix the dry and wet ingredients together (including the water)
Form into small balls and flatten on the tray with your fingers
Pop in the oven until golden. Around 12-15 minutes turning the tray around at the half way mark
- Rest on the tray before cooling on a rack
- Try not to eat them all before the big day!