Recipes.

Sugar-Free Anzac Biscuits


Anzac biscuits
  • 25 servings
  • Prep - 10 mins
    Cooking - 20 mins
  • Total - 30 mins
Anzac biscuits

Thirty minute Anzac biscuits are great sugar-free snacks to pack in the school lunches or something to take to work.  

Servings: 25
Preparation: 10 mins
Cooking: 20 mins

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Ingredients

  • 125 g unsalted butter.
  • 1/4 cup rice malt syrup.
  • 1 teaspoon vanilla extract.
  • pinch sea salt.
  • 1/2 teaspoon bicarbonate of soda.
  • 1 tablespoon boiling water.
  • 1 1/2 cup rolled oats.
  • 3/4 cups desiccated coconut.
  • 1/2 cup regular plain flour.
  • 1/2 cup roughly chopped macadamias.
  • 1/2 teaspoon cinnamon, ground.

Directions

1. Preheat oven to 150ºC/300ºF/Gas Mark 2 and line two baking trays with baking paper.

2. In a small saucepan over low heat, melt the butter, rice malt syrup and vanilla stirring until the mixture starts to bubble. Remove from the heat and add a pinch of salt.

3. Combine the bicarbonate of soda with boiling water together in a small bowl, then add to butter mixture, stirring through until foamy.

4. Combine remaining ingredients in a separate bowl. Pour melted butter mixture into dry ingredients and combine well.

5. Roll 1 teaspoon of mixture into a ball and place on tray, flattening into a disc. Repeat with remaining mixture, allowing room for spreading. You should have 25 small ANZAC cookies.

6. Place in the middle of the oven and bake for 15 minutes or until golden brown.

7. Allow to cool on trays before transferring to a wire rack. Store in airtight container.


Note

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Thirty minute Anzac biscuits are great sugar-free snacks to pack in the school lunches or something to take to work.

Ingredients

  • 125 g unsalted butter.
  • 1/4 cup rice malt syrup.
  • 1 teaspoon vanilla extract.
  • pinch sea salt.
  • 1/2 teaspoon bicarbonate of soda.
  • 1 tablespoon boiling water.
  • 1 1/2 cup rolled oats.
  • 3/4 cups desiccated coconut.
  • 1/2 cup regular plain flour.
  • 1/2 cup roughly chopped macadamias.
  • 1/2 teaspoon cinnamon, ground.

Directions

1. Preheat oven to 150ºC/300ºF/Gas Mark 2 and line two baking trays with baking paper.

2. In a small saucepan over low heat, melt the butter, rice malt syrup and vanilla stirring until the mixture starts to bubble. Remove from the heat and add a pinch of salt.

3. Combine the bicarbonate of soda with boiling water together in a small bowl, then add to butter mixture, stirring through until foamy.

4. Combine remaining ingredients in a separate bowl. Pour melted butter mixture into dry ingredients and combine well.

5. Roll 1 teaspoon of mixture into a ball and place on tray, flattening into a disc. Repeat with remaining mixture, allowing room for spreading. You should have 25 small ANZAC cookies.

6. Place in the middle of the oven and bake for 15 minutes or until golden brown.

7. Allow to cool on trays before transferring to a wire rack. Store in airtight container.

Note

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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