Anzac Day for my Australian tribe is fast approaching and what better than to remember our Anzac’s with a cup of tea (or whatever else floats your boat) and a delicious anzac biscuit. I personally love munching away on one of these as a little afternoon or after dinner sweet bit of goodness.
Of course these little delights are good for you, but enjoy in moderation as they contain some sugar (non-refined of course) from the coconut sugar.
I tried a lot of different ways to make these biscuits, including playing around with stevia as a sweetener instead of the coconut sugar. Let me say this: I loathe stevia and when I used stevia in this recipe I remembered why. To me it tastes artificial and just bitter (gross!). You can try it for yourself but to me it was a fail (a bad one!).
You really do want to achieve that caramel taste underneath all the oat and coconut flavours so if you don’t have coconut sugar or don’t want to use it, then try maple syrup or you could try more rice malt but you won’t get that depth of flavour I just described.
Keep these in an airtight container for up to 3 days (if they last that long) or in the fridge if you live in a really humid country (just to be safe).
2 cups rolled oats
1 cup buckwheat flour
⅔ cup coconut sugar
¾ cup desiccated coconut
⅓ cup rice malt syrup
1/2 cup melted coconut oil
1 teaspoon bicarbonate of (baking) soda
2 tablespoons hot water
Preheat oven to 160°C. Place the oats, buckwheat flour, coconut sugar and coconut in a bowl and mix to combine. Place the rice malt syrup and melted coconut oil in a saucepan over low heat and cook, stirring, until the rice malt syrup has melted (around 3 minutes). Combine the bicarbonate of soda with the water and add to the coconut oil and rice malt syrup mixture. Pour into the oat mixture and mix well to combine. Place a tablespoonful of the mixture onto baking trays lined with non-stick baking paper and flatten slightly, allowing room to spread (if they are crumbly and hard to form into a biscuit just add a little more rice malt syrup or get your hands into the mixture to really combine the oil and syrup). Bake for 8–10 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely. Makes approx 20-25 biscuits.