
Chewy Anzac Biscuits 14 - 16 cookies Prep: 15 minutes Cook: 8-10 minutes Cane Sugar Free Dairy Free Vegan Vegetarian This is our version of the Anzac Day classic. This biscuit is crispy on the outside and slightly more chewy in the centre. They are so quick and easy to make and just like the traditional version will last in the cupboard for over a week…. that’s if you can refrain from eating them all in one sitting. Free from refined cane sugar and with the benefits of organic rice malt syrup instead of golden syrup these cookies improve of nutritional benefits without skimping on taste! Made with Organic Rice Syrup Brown Rice Ingredients 1 cup wholemeal spelt flour 1 cup desiccated coconut 1 cup rolled oats 3/4 cup organic coconut sugar 1/2 cup coconut oil 2 tbsp Pureharvest Organic Rice Syrup 1/2 tsp baking soda (bicarb soda) 3 - 4 tbsp boiling water Instructions Preheat oven to 180C. Line 2 baking trays with baking paper. Place the flour, coconut, rolled oats and coconut sugar in a large bowl and stir with a wooden spoon to combine. Place the coconut oil and rice malt syrup in a small saucepan over low heat and cook, stirring occasionally, for 3 mins or until coconut oil is melted. Set aside for 5 mins to cool slightly. Combine 2 tbsp boiling water and the bicarbonate of soda in a small bowl. Add to the oat mixture along with the coconut oil mixture. Stir until well combined. If the mixture is a little crumbly at this point add 1-2 tbsp of hot water, just enough so you can bring the mixture into balls. It is a crumbly mixture by nature so be patient and don’t add too much water as it will mean the biscuits don’t come out crispy at the end. Roll tablespoon of the mixture into balls and place on the lined trays, allowing space for spreading. Gently press each ball to flatten slightly. Bake for 8-10 minutes. Set aside on the trays to cool completely. The biscuits will harden as they cool. Share this recipe Print recipe

Chewy Anzac Biscuits

14 - 16 cookies
Prep: 15 minutes
Cook: 8-10 minutes

This is our version of the Anzac Day classic. This biscuit is crispy on the outside and slightly more chewy in the centre. They are so quick and easy to make and just like the traditional version will last in the cupboard for over a week…. that’s if you can refrain from eating them all in one sitting.

Free from refined cane sugar and with the benefits of organic rice malt syrup instead of golden syrup these cookies improve of nutritional benefits without skimping on taste!

Made with: Organic Rice Syrup

Brown Rice

Ingredients

1 cup wholemeal spelt flour
1 cup desiccated coconut
1 cup rolled oats
3/4 cup organic coconut sugar
1/2 cup coconut oil
2 tbsp Pureharvest Organic Rice Syrup
1/2 tsp baking soda (bicarb soda)
3 - 4 tbsp boiling water

Instructions

Preheat oven to 180C. Line 2 baking trays with baking paper.
Place the flour, coconut, rolled oats and coconut sugar in a large bowl and stir with a wooden spoon to combine.
Place the coconut oil and rice malt syrup in a small saucepan over low heat and cook, stirring occasionally, for 3 mins or until coconut oil is melted. Set aside for 5 mins to cool slightly.
Combine 2 tbsp boiling water and the bicarbonate of soda in a small bowl. Add to the oat mixture along with the coconut oil mixture. Stir until well combined.
If the mixture is a little crumbly at this point add 1-2 tbsp of hot water, just enough so you can bring the mixture into balls. It is a crumbly mixture by nature so be patient and don’t add too much water as it will mean the biscuits don’t come out crispy at the end.
Roll tablespoon of the mixture into balls and place on the lined trays, allowing space for spreading. Gently press each ball to flatten slightly.
Bake for 8-10 minutes. Set aside on the trays to cool completely. The biscuits will harden as they cool.