It’s been a while since I first saw Anzac biscuits recipe and saved it. It seemed to be a very simple recipe and the coconut and oat mix looked perfect. I do not prepare cookies very often, but when I do they have to be special (like the Christmas almond cookies, or the chocolate cookies).
I finally decided to give them a try a day when I was feeling like experimenting. Or better, like creating variations with different ingredients.
I am telling you this because I saw the recipe on the Italian blog La Cucina Italiana, where it is shown as a recipe to prepare with your children, with simple ingredients you probably have at home (maybe not for coconut flour, but as it is an Australian recipe, it may be really common there).
I didn’t change the recipe itself, but substituted ingredients with healthier ones. I didn’t have golden syrup and used honey. I used flour 1 (less refined) bio. I used extra virgin olive oil instead of butter and, the more important change under my point of view was using coconut sugar instead of normal sugar.
The coconut sugar really made the difference. Its flavor and taste remind me of the coconut candies I ate in Bahia and give these biscuits something that makes them irresistible.
To make a long story short: I made 27 biscuits. We are in two and we finished them in less than 3 days, considering we do not eat them for breakfast. And, last but not least, my husband keeps asking me when I am going to prepare them again.
Ingredients (about 27):
- 0.22 lbs oat flakes
- 0.29 lbs 1 bio flour
- 0.22 lbs extra virgin olive oil
- 0.25 lbs coconut sugar
- 0.16 lbs coconut flour
- 2 Tbsp honey
- 1/2 tsp baking soda
- 1 Tbsp hot water
- A pinch of salt
- Turn on the oven to 320°F/ 160°C.
- Mix all dry ingredients in a capacious bowl.
- Mix oil and honey (warm it if honey is solid).
- Melt baking soda with hot water and mix with oil and honey.
- Pour the liquids into the dry ingredients bowl and mix well.
- Line two to three baking sheets with parchment paper.
- Using your hands make balls big as walnuts and place them far from each other on trays.
- Bake for 2 minutes and take the oven tray out of the ven. Help yourself with a glass with a flat basis and smash each ball.
- Take the tray back to the oven and bake for 8-10 minutes more.
- Let them cool for a while on the tray before transferring them to a rack to cool down.
- Buon appetito!