Anzac Biscuits
Ingredients – Variation 1 Crunchy
- 85g (1/2 cup) F.G. Roberts plain flour
- 50g (1/2 cup) F.G. Roberts soy grits
- 30g (1/2 cup) desiccated or shredded coconut
- 90g (1/2 cup) brown sugar
- 50g butter
- 1 tbsp rice malt syrup
- 1 tbsp boiling water
- ½ tsp bicarbonate of soda
Makes 18-24
Or you can double the quantity
Method
- Prepare lined baking tray and pre-heat oven to 175C fan forced.
- Combine plain flour, soy grits, coconut and brown sugar.
- Melt together butter and rice malt syrup in a small bowl.
- Combine water and bicarbonate of soda separately, then add this to the butter mixture.
- Add butter mixture to dry ingredients and mix well.
- Drop teaspoons size balls of mixture onto tray. Press slightly with two fingers or a fork.
- Bake for 7-10mins or until golden brown.
- Remove from oven and allow to cool for a few minutes before transferring.
Note:
For an even crunchier biscuit, turn oven off completely and leave biscuits in oven for a further 5-10 minutes. Remove when you are satisfied with the texture.
Ingredients Variation 2 – Chewy
- 85g (1/2 cup) F.G. Roberts plain flour
- 50g (1/2 cup) F.G. Roberts soy grits
- 30g (1/2 cup) desiccated or shredded coconut
- 90g (1/2 cup) brown sugar
- 50g butter
- 1 tbsp rice malt syrup
- 1 tbsp boiling water + 400ml extra boiling water (or enough to just cover soy grits for soaking).
- ½ tsp bicarbonate of soda
Makes 18-24
Or you can double the quantity
Method
- Soak soy grits in boiling water for 20mins or so. Drain well, squeezing out any excess moisture.
- Prepare lined baking tray and pre-heat oven to 175C fan forced.
- Combine chickpea cookie mix, coconut and soaked, drained soy grits.
- Melt together butter and rice malt syrup in a small bowl.
- Combine water and bicarbonate of soda separately, then add this to the butter mixture.
- Add butter mixture to grits mixture and combine well.
- Drop teaspoons size balls of mixture onto tray. Press slightly with two fingers or a fork.
- Bake for 7-10mins or until golden brown.
- Remove from oven and allow to cool for a few minutes before transferring
Note:
For an even firmer chew to the biscuit, turn oven off completely and leave biscuits in oven for a further 5-10 minutes. Remove when you are satisfied with the texture.