Anzac biscuits are an Australian and New Zealand household favourite. This is our gluten free version of the classic biscuit. Think soft, chewy and down right delightful! The slightly crumbly texture is perfect for dunking in tea or simply enjoying on it’s own, these cookies are seriously moorish.
If you love soft and chewy cookies you will absolutely love these, so give them a go and be sure to let us know how you get on!
However don’t fret, if these don’t sound like your kind of thing we’ve got plenty more Anzac inspired recipes, on the blog. Check out this post here for some of our favourites.
Preheat the oven to 180 Celsius and line a baking tray with baking paper.
Mix all the dry ingredients together in a medium bowl (the rolled oats, buckwheat flour, and coconut sugar).
Melt the rice malt, vanilla and coconut oil in a saucepan on the stove, about 2 minutes. Set aside.
In a small bowl mix together the bicarb soda and a tablespoon of boiling water.
Combine all the ingredients together in a bowl and mix well. If you mixture is a bit dry here, add a dash of almond milk. Keep adding a little bit of milk in stages until the mixture begins to come together and form a dough that you can mould into gold ball sized balls.
Flatten the balls and place onto the prepared baking tray. Bake in the oven for 10 minutes or until golden brown.
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