Glow With Liv’s Anzac Bake
Anzac biscuits are one of those recipes that find their way back into the kitchen each year. Simple ingredients, a familiar method, and a bake that’s been shared across generations.
This version from Glow With Liv brings a fresh take, with coconut taking front seat. Crisp edges, chewy centres, and just the right amount of sweetness, made to be baked, shared, and made again.
TRIPLE COCONUT ANZAC BISCUITS
INGREDIENTS
2 cups oats
1 cup spelt flour
⅔ cup coconut sugar
¾ cup desiccated coconut
1 egg
⅓ cup pure maple syrup
½ cup + 2 tbsp coconut oil
1 tsp baking powder
METHOD
Preheat oven to 160°C (fan) and line a large baking tray with non-stick baking paper. Allow space for 6 biscuits per tray. This recipe makes approximately 18. In a Styleware Nesting Bowl, combine oats, spelt flour, coconut sugar and desiccated coconut.
In a small saucepan over medium heat, melt coconut oil with maple syrup, stirring until just melted. Remove from heat.
Make a well in the centre of the dry ingredients. Add the melted mixture and egg, then mix until fully combined. The mixture will be soft and sticky.
Spoon large tablespoons of mixture onto the tray. Gently flatten with the back of a spoon or your hand, leaving room for spreading.
Bake for 20 minutes or until golden. The biscuits will be soft when removed from the oven and will firm up as they cool.
Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
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