7<\/a>].<\/p>\n\n\n\n👩🍳How to make ANZAC biscuits<\/h2>\n\n\n\n These healthy ANZAC biscuits are the perfect recipe as they’re pretty forgiving and hard to mess up, get the kids involved and let’s get stuck in…<\/p>\n\n\n\n
Step one: Prep. <\/strong>Preheat oven to 160˚C, and line a baking sheet with parchment paper or a silicone baking mat.<\/p>\n\n\n\nStep two: Combine the dry ingredients. <\/strong>Into a large bowl, combine oats with the gluten free flours, desiccated coconut, bicarbonate of soda and a pinch of salt. Stir to combine and make a well in the centre.<\/p>\n\n\n\nStep three: Prepare the wet ingredients. <\/strong>Combine all wet ingredients in a Pyrex jug or similar – the rice syrup, coconut butter, vanilla, water and apple cider vinegar. Place this in a small saucepan of simmering water and allow to gently melt over low-medium heat.<\/p>\n\n\n\nCombine the dry ingredients in a bowl, and the wet ingredients in a jug<\/figcaption><\/figure>\n\n\n\nStep four: Make the dough. <\/strong>Pour the melted mixture into the dry, mixing well until it comes together as a dough.<\/p>\n\n\n\nPour the wet ingredients into the dry, then mix together<\/figcaption><\/figure>\n\n\n\nStep five: Prepare the biscuits. <\/strong>Roll one even tablespoon of the biscuit dough into a ball, then flatten with your fingers on the baking tray.<\/p>\n\n\n\nRepeat – allowing a safe distance between each biscuit as they will expand a little in the oven. You will have enough for 14-16 vegan ANZAC biscuits.<\/p>\n\n\n\nYou should have enough dough for 14-16 ANZAC biscuits<\/figcaption><\/figure>\n\n\n\nStep six: Bake. <\/strong>Bake for around 20 minutes or until golden brown.<\/p>\n\n\n\nTransfer the baked biscuits to a wire rack and allow to cool and harden, then enjoy with a cup of tea.<\/p>\n\n\n\nChewy ANZAC biscuits are the business!<\/figcaption><\/figure>\n\n\n\n🍴Storage<\/h2>\n\n\n\n These healthy ANZAC biscuits are best kept in an airtight container<\/strong> at room temperature. Enjoy within a week. If they soften up, pop them back in the oven for five minutes to crisp back up.<\/p>\n\n\n\n🍪Crunchy or chewy ANZAC biscuits?<\/h2>\n\n\n\n Whether ANZAC biscuits should be crunchy or chewy<\/strong> is a hotly debated topic! It comes down to personal preference, but apparently in war time they were stored in Billy Tea tins in order to keep them crisp. <\/p>\n\n\n\nGenerally speaking, cooking at a lower temperature (160˚C) for longer (20 minutes) will give chewier biscuits, while increasing the oven temperature to 180˚C and baking for only 12-15 minutes will give you crunchy ANZAC biscuits.<\/p>\n\n\n\n
I am 1000% on team chewy ANZAC biscuits<\/strong> so if you’re with me, you’ll love this recipe as is!<\/p>\n\n\n\n