Soy-Free Anzac Biscuits
Discover the timeless charm of Anzac biscuits with a modern twist in this soy-free variation. These Soy-Free Anzac Biscuits combine hearty rolled oats, nutty desiccated coconut, and rich brown sugar for a classic flavor profile while ensuring there's no trace of soy for allergy-friendly enjoyment. Infused with buttery golden richness and sweet golden syrup, they boast a perfectly chewy texture with just the right amount of crunch. Easy to prepare in just 15 minutes, this recipe yields 20 biscuits that are perfect for snacking, sharing, or indulging alongside a warm cup of tea. Whether you're honoring tradition or looking for a wholesome treat, these soy-free biscuits capture the essence of the original while catering to modern dietary needs.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 0.75 cup Desiccated coconut
- 0.75 cup Brown sugar
- 4 oz Butter
- 1 tablespoon Golden syrup
- 0.5 teaspoon Baking soda
- 2 tablespoons Boiling water
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, combine the rolled oats, flour, desiccated coconut, brown sugar, and salt. Mix well to ensure even distribution of all dry ingredients.
In a small saucepan over low heat, melt the butter and golden syrup together, stirring occasionally, until smooth and completely melted. Remove from heat.
In a small bowl, dissolve the baking soda in the boiling water. This will cause a slight fizzing reaction.
Add the dissolved baking soda and water mixture to the butter and golden syrup mixture, stirring quickly to combine. The mixture will foam slightly.
Pour the wet mixture into the bowl with the dry ingredients. Stir thoroughly until all ingredients are well combined and a dough begins to form.
Using your hands or a tablespoon, scoop about 1 tablespoon of the dough and roll it into a ball. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each biscuit to allow for spreading during baking.
Flatten each ball slightly with the back of a spoon or your fingertips.
Bake in the preheated oven for 12-15 minutes or until the biscuits turn golden brown.
Remove from the oven and allow the biscuits to cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
Store the Soy-Free Anzac Biscuits in an airtight container for up to one week.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1896 mg | 82% | |
| Total Carbohydrate | 290.5 g | 106% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 130.1 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 198 mg | 15% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
