It’s Friday and it’s also ANZAC Day.
So I made a batch of Anzac Biscuits.
(Excuse the bad photography – it’s so dark in Canberra today!)
I based my recipe on this one by the Merrymaker sisters, but added oats since I’m not Paleo (and also because I believe ANZAC biscuits aren’t really ANZAC biscuits without oats…). Oh, and I used Fairtrade ingredients where possible.
1 cup oats (I put them in a blender for 10 seconds or so to make them finer)
1/2 cup flour of your choice (I used oat flour by blending another 1/2 cup of oats until very fine)
1 cup desiccated coconut
1 cup Fairtrade walnuts chopped (again, I used the blender ;) )
1/4 cup Fair Trade coconut oil
1/4 cup Fairtrade honey
1 tsp. baking powder
1 tsp. water
Optional – 1/2 cup of Fairtrade brown sugar. I added this to some of the mixture because Tom likes ANZAC biscuits sweeter.
1. Preheat oven to 160 degrees Celsius.
2. Line a baking tray with baking paper.
3. In a large mixing bowl place the oats, flour, coconut and walnuts (and sugar, if you’re using it) and mix together.
4. In a saucepan melt the coconut oil and honey together.
5. Take the saucepan off the heat and add the baking powder and water – be warned, it might fizz!
6. Stir together until the mixture foams and turns lighter in colour.
7. Add the dry ingredients and mix together until well combined.
8. Take a handful of the mixture, firmly roll into a ball, place on to the baking tray and flatten into a biscuit shape.
10. Place the tray in to the oven and bake for 20-30 minutes or until golden brown.
11. Allow to cool and harden, then enjoy.
Will keep in an airtight container for around 5 days.