Anzac Biscuits (Edit recipe)

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ANZAC stands for the “Australian and New Zealand Army Corps.” During World War I it was said that these biscuits were sent by women’s groups to soldiers abroad. The lack of eggs made for a perfect shelf-stable treat. Traditionally made using oatmeal, I've subbed sliced Tigernut flakes but if you tolerate oats, feel free to give that a try. These tasty biscuits...also called “cookies” are grain/gluten free, egg free and if you want to sub the ghee for the butter, do it!

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PREP TIME

20 minutes

COOK TIME

13 minutes to 15 minutes

INGREDIENTS

8

Serves: 16

Ingredients

.75 cup Cassava Flour (Certified Non-GMO) - Otto’s Naturals
.75 cup Organic Maple Sugar - Primal Palate
.75 cup Coconut, shredded
.125 tsp Real Salt - Redmond
.5 cup Butter, Salted
2 Tbsp Maple Syrup, Pure
1 tsp Baking Soda
2 Tbsp Hot Water, boiling!

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350° and prepare two baking sheets with parchment paper or Silpat mats and set aside.
In a medium bowl mix together cassava flour, tiger nut flakes, maple sugar, shredded coconut and salt.
Place butter and maple syrup in a small saucepan over medium heat, stirring until melted and bubbly.
While butter and syrup are warming, in a small bowl combine boiling water and baking soda and whisk vigorously. The mixture should foam slightly. Once butter and syrup are bubbling, slowly stream mixture into the water and baking soda while whisking. The mixture should foam up once again.
Combine wet ingredients into the medium bowl of dry ingredients.
Using a 1½ tbsp cookie scoop, pack dough firmly into the scoop, then place into hand and gently form a ball. Once the ball is formed, place it on the prepared baking sheets, repeating with the remaining dough, placing the dough balls about 2” apart.
Bake for 15 minutes, until mostly flattened and golden, then remove from the oven.
Let them cool for 10 minutes. Store in an airtight container for 5-7 days at room temperature, or freeze for longer storage.

Notes

Be sure to use shredded coconut here and not coconut flakes, otherwise these biscuits will flatten out when baking.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	119
Fat:	7 g
Carbohydrates:	14 g
Protein:	0 g
Cholesterol:	15 g
Sodium:	145 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.