Curious about its name, I Googled “Anzac Biscuits”. Anzac is actually an acronym of Australian and New Zealand Army Corps. The biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation (wiki). The Chocolate Anzac Biscuits in the recipe below are made from Green Banana Flour & Rolled Oats. Thus, gluten-free.
Chocolate Anzac Biscuits
- 90 gr Green Banana Flour
- 75 gr Dark Chocolate Chocolate Chips
- 90 gr Rolled Oats
- 60 gr Brown Sugar
- 40 gr Caster Sugar
- 2 tbsp Cocoa Powder
- 125 gr Butter
- 2 tbsp Golden Syrup or Honey
- 3 tbsp Water
- 1/2 tsp Baking Soda
Preheat oven to 160°C. Line baking tray with non-stick baking paper.
Combine the green banana flour, chocolate chips, rolled oats, sugars and cocoa powder in a large bowl.
Heat up the butter, golden syrup or honey and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Let it cool.
Stir in the bicarbonate of soda.
Add to the oat mixture and stir until well combined.
Form dough into balls and place them on the prepared trays. Flatten the balls. Bake for 15-20 minutes or until crisp. Leave to cool for 15 minutes before transferring to a wire rack to cool completely.
The biscuits will be slightly soft when you take them out of the oven. Don't be alarmed. They will harden and become more crispy after completely cooled down.