Thursday, 17 October 2013

Grain-Free ANZAC Biscuits

The Aussie favourite, created grain-free for a Paleo treat.

ANZAC biscuits were hard biscuits sent to our troops in the first world war because the ingredients meant they would last a long time without needing refrigeration. To Australians, they represent the sacrifice of our diggers in the war, and are traditionally eaten on ANZAC day. I have always loved them, especially when they are created with that perfect combination of crispy and chewy. It’s hard to get that being grain-free, and tonight I had a strong craving for a crispy ANZAC biscuit. And guess what?! I DID IT!*

Look, they are grain free and egg free. BUT they are of course a treat because they have a fair amount of sugar in them. So be sure to make these when you have someone to share them with, because trust me, THEY ARE ADDICTIVE! 

1 cup blanched almond flour
1 cup roughly chopped nuts (I used almonds and walnuts)
1 ½ tsp flax seed meal
1 tablespoon coconut flour
3/4 cup dessicated coconut
1 cup coconut crystals
1/4 tsp cinnamon
2 tablespoons golden syrup (I’m sure honey would work too)
125g grassfed salted butter
½ teaspoon bicarb soda
1 tablespoon boiling water

Preheat oven to 160 degrees celsius and line some baking trays with baking paper
In a food processor, roughly chop the nuts until they are about the size of oats

Mix together the dry ingredients

On a low heat in a small saucepan, melt the butter and golden syrup

Dissolve the bicarb soda into the boiling water, then add this to the butter/syrup mixture.
Add the wet ingredients into the dry ingredients and mix well.

Roll tablespoon sized balls of mixture in your hands then place onto baking trays, flattening them out to about half a centimetre. Make sure you leave enough space between biscuits as they will flatten out a bit more while baking.

Bake in the oven for 15-20 minutes, until golden brown. (They will still be a little soft to the touch but will crisp up while cooling.) Let sit for a few minutes then cool on a wire rack.

*I adapted this recipe from the traditional one found in "Beautiful Biscuits" published by the Australian Women's Weekly.