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.
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!