A delightfully chewy and tasty Australian Anzac biscuit!
Long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
The biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and they kept well during naval transportation.
Serves 9
Ingredients
• 1 cup almond meal
• 1 + ⅔ cup quinoa flakes
• 1 cup shredded coconut
• 3 tablespoons vegetable oil
• ½ cup brown sugar
• 4 tablespoons treacle, golden syrup or rice malt syrup
• 1 teaspoon vanilla bean extract or essence
• ¼ cup water
Instructions
Line a baking tray with baking paper and preheat oven to 160 degrees Celsius.
Place all ingredients into a mixing bowl and mix with a wooden spoon until thoroughly combined.
Use a spoon or ice cream scoop to scoop out a large ball and place it on the baking tray. Flatten slightly with the palm of your hand and repeat until the mixture is used up.
Bake for 25 minutes or until edges are browning slightly.
Leave on tray for 10 minutes and then remove to rack to cool completely.
Makes 9-10 large biscuits.
- The Carousel would like to thank Australian Almonds for this recipe.
