Anzac Day was celebrated a few days ago. Thought I'd try to modify the traditional version I found all over the Web. I love a good, crunchy biscuit with a cup of coffee or tea, or just as a quick snack when the craving for something sweet kicks in! I included things like Durum Atta flour and flax meal. I find that baking with Durum flour gives baked goods a nice "snap" to the bite, and flax I think tends to have overall health benefits, in addition to being gluten free. So while not completely gluten free, it's low gluten content. Instead of Golden Syrup, I included Maple Syrup, and instead of including dessicated coconut (of which I am not particularly fond), split the butter requirement with coconut oil. The result was a delicious, crisp, knobbly biscuit/cookie that is totally addictive. They keep well in an airtight container.
- ½ cup self raising cup flour+1/2 cup durum atta flour
- 3/4 cup caster sugar
- 1 cup flax meal
- 2 cups oatmeal (I did not use whole oats but used Bob's Red Mill Scottish Oatmeal as it is already ground)
- 1/2 tsp salt
- 75g butter+50 grams coconut oil
- 2 tbsp maple syrup
- 1 tsp baking soda
- 6 tbsp boiling water
2. Place butter, coconut oil, and maple syrup in a saucepan to melt, or microwave in a bowl to melt. Dissolve baking soda in the boiling water. Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine.
3. Roll spoonfuls into balls ( I used a measuring tablespoon as a scoop) and press onto prepared baking trays, allowing space for biscuits to spread while cooking. I coat the bottom of a drinking glass with a little cooking oil and use that to "press" the dough. I also put a little cooking oil in the spoon to start with and the dough "drops" out much easier. The dough can be both a bit crumbly, and sticky so that makes it difficult to "unscoop" the drops.
4. Bake for 15 minutes or until firm and golden brown. Remove to a wire rack to cool, and enjoy!