Although classic ANZAC biscuits did not have dried fruit in them most Kiwi’s now include raisins when making these biscuits. We find a mix of cranberries and raisins are also tasty.
These biscuits will keep well which is why they were shipped from home to the soldiers fighting in the war.
Free From: Gluten, Wheat, Soy, Sesame, Potato Flour/Starch & Nuts
Makes 12 large or 20 regular size biscuits
¾ cup (115g) Baking Blend*
½ cup (100g) soft brown sugar
½ cup (65g) desiccated coconut
½ cup (50g) rice flakes or gluten free oats (if you can tolerate them)
⅓ cup (60g) raisins (a mix of raisins and cranberries is delicious)
65g (2.3oz) butter
1 Tablespoon golden syrup
½ teaspoon baking soda
½ Tablespoon water
- Preheat oven to 160°C (325°F) fan bake. Prepare a baking sheet with baking paper. Set aside.
- Put Baking Blend, sugar, coconut, rice flakes, and dried fruit into a medium sized bowl.
- In a saucepan melt together the butter and golden syrup until well combined.
- In a little bowl mix together the baking soda and water until dissolved.
- To the saucepan add the baking soda/water mixture and stir well while it froths.
- Pour the liquids into the dry ingredients bowl and stir all together until mixed through.
- Form into walnut size balls and place on baking tray, leaving space for them to spread. Flatten each ball slightly with the back of a wet spoon.
- Bake at 160°C (325°F) fan bake for 15 – 18 minutes until they are a toffee brown colour.
- When cooked remove biscuits from the oven but leave on the tray to cool and set for 10 minutes.
- Then transfer to a cake rack until completely cold.
- Store in an airtight container.