Anzac Biscuits

Ingredients – Variation 1 Crunchy

Makes 18-24
Or you can double the quantity

Method

  1. Prepare lined baking tray and pre-heat oven to 175C fan forced.
  2. Combine plain flour, soy grits, coconut and brown sugar.
  3. Melt together butter and rice malt syrup in a small bowl.
  4. Combine water and bicarbonate of soda separately, then add this to the butter mixture.
  5. Add butter mixture to dry ingredients and mix well.
  6. Drop teaspoons size balls of mixture onto tray. Press slightly with two fingers or a fork.
  7. Bake for 7-10mins or until golden brown.
  8. 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

Makes 18-24
Or you can double the quantity

Method

  1. Soak soy grits in boiling water for 20mins or so. Drain well, squeezing out any excess moisture.
  2. Prepare lined baking tray and pre-heat oven to 175C fan forced.
  3. Combine chickpea cookie mix, coconut and soaked, drained soy grits.
  4. Melt together butter and rice malt syrup in a small bowl.
  5. Combine water and bicarbonate of soda separately, then add this to the butter mixture.
  6. Add butter mixture to grits mixture and combine well.
  7. Drop teaspoons size balls of mixture onto tray. Press slightly with two fingers or a fork.
  8. Bake for 7-10mins or until golden brown.
  9. 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.