I love ANZAC biscuits and I was dreading missing out on them. Because, really, how can you make them without golden syrup? But I saw that Sweet Poison had done it, and fellow blogger Kylie from Octavia and Vicky even made a fructose free ANZAC slice without it. The trick is to replace the golden syrup with glucose or rice malt syrup.
My favourite recipe is from the good old Edmonds’ Cook Book from New Zealand. I’ve got it scribbled down on a piece of writing paper I’ve held on to for the longest time! So I just did some substitutions and a bit of freestyling when I realised I didn’t have enough coconut!
My Sugar Free ANZAC Biscuits Recipe
This recipe makes 15 nice thin biscuits that are the perfect mix of crunchy and chewy!
- 100g of butter
- 1 T rice malt syrup
- 1/2 cup dextrose
- 1/4 cup coconut + 1/2 cup almond meal (because I ran out of coconut!)
- 3/4 cup rolled oats
- 3/4 cup of plain flour
- 1 t baking soda
- 1 T hot water
- Gently melt the butter and rice malt syrup and leave to cool
- Mix together dextrose, coconut, almond meal, rolled oats and flour.
- Stir melted butter and syrup mix into the dry
- Dissolve baking soda in the boiling water and add to butter and rice malt syrup.
- Stir butter mixture into dry ingredients
- Roll generous teaspoonfuls into balls and flatten them onto a greased tray
- Bake at 180 deg C for 15 minutes
5 Tips for not stuffing it up!
- Really be sure to heat the butter and syrup gently, don’t burn it
- Don’t add baking soda until the butter mix has cooled or it will froth over!
- The mixture will seem quite crumbly but it binds together well
- I flatten the balls for a thinner biscuit, but allow room, they spread!
- It’s a great recipe to let little helpers involved. CrashGirl loved smushing the balls of mixture ;)
These biscuits taste great! I’ve been sugar free since ‘I Quit Sugar’ in January. I find them sweet even though they only have 1/2 c dextrose and 1 tablespoon rice malt syrup. You can buy dextrose from the home brewing supplies shelf in the kitchen section of Big W. I bought the Rice Malt Syrup at Coles in the health food aisle.
* UPDATE: In the interests of full disclosure I’ve just been informed that dessicated coconut has fructose in it. However there is only .5g per 100g. So not a lot really in the recipe, in fact 0.008g of fructose per biscuit. You can read more about fructose content of foods on the Food Standards ANZ site.
Do you love ANZAC biscuits?