Coconut Sugar and Coconut Flour Anzac biscuits
User Reviews
5
Coconut Sugar and Coconut Flour Anzac biscuits
Description
The Coconut Sugar and Coconut Flour Anzac biscuits blend oats, shredded coconut, coconut sugar, and coconut flour with melted coconut oil and brown rice syrup to create the dough. Hot water activates baking soda, which is added to the mix providing leavening. Formed into small balls and flattened before baking, the biscuits spread slightly, developing a firm edge and a tender interior as they bake at a moderate temperature.
The baking time affects the texture: shorter baking yields chewier cookies, while a slightly longer bake produces crisper biscuits. Cooling on the baking tray briefly before transferring to a wire rack helps the biscuits set and maintain their shape. This recipe offers an alternative to traditional Anzacs with the inclusion of coconut-based ingredients for a unique flavor profile.
The use of coconut oil and coconut sugar brings subtle underlying coconut notes, complementing the chew of oats and shredded coconut flakes. These biscuits provide a home-baked treat that is distinctive for their ingredient choices and texture options.
Ingredients
- 1 cup rolled oats
- ½ cup coconut shredded
- ⅓ cup coconut sugar
- ¼ cup coconut flour
- ¼ cup coconut oil melted if solid
- ¼ cup brown rice syrup
- ½ tsp baking soda
- 2 tbsp water hot
Instructions
- Preheat the oven to 325 degrees Fahrenheit (160 Celsius) and line a baking tray with baking paper.
- Combine the oats, coconut, sugar and flour in a bowl and mix well to combine. Add the melted coconut oil and brown rice syrup and mix. Place the baking soda in a small bowl and add the hot water, and stir to combine. Add to the mixture and mix until well combined.
- Form the mixture into small balls (roughly about 1-2 tsp in size). The mixture might be a little crumbly, but should come together when you squeeze it in your hands. Place on the baking tray and flatten well with the heel of your hand and repeat with the remaining mixture, allowing room for the Anzacs to spread slightly.
- Bake for 8 to 10 minutes and remove from the oven and allow to cool on the tray for 2 to 3 minutes to firm up before placing on a wire wrack to cool completely.
Notes
- For chewier biscuits, bake closer to 8 minutes; for crisper cookies, bake nearer to 10 minutes.
- Baking time may vary slightly depending on oven performance, cookie size, and how much they are flattened before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24biscuits
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 3g | 15% |
| Sodium | 37mg | 2% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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