Rated 4.5 out of 5 based on 2 votes
- 1 cup rolled oats
- 3/4 cups quinoa flakes (i use coles brand)
- 1 cup white spelt flour
- 1 cup raw caster sugar
- 125 g salted butter
- 2 Tbls golden syrup ~ rounded, not a flat measure
- 2 Tbls boiling water
- 1 1/2 tspn bicarbonate of soda
Original recipe with photos and blog entry: http://recipegeek.com.au/blog/2012/08/08/quinoa-spelt-anzac-biscuits-cookies/
1. Preheat oven to 160 degrees Celsius fanforced.
2. Mix oats, quinoa flakes, spelt flour & sugar in large bowl. This is the dry mix.
3. Melt the butter and golden syrup, until bubbling & butter is melted, in a medium saucepan.
4. Reduce to simmer. Don’t simmer more than a minute after butter has melted. If you cook this in too small a saucepan, there could be frothy spillage at the next step.
5. Boil water and add to bicarbonate of soda. Mix. It will fizz.
6. Add bicarb mixture to golden syrup mixture & stir. It will froth up a LOT. Do this over the sink – in case you did not heed the warning previously about saucepan size!
7. Add syrup mixture to dry mixture and beat until combined.
8. Cool. The mixture will harden slightly but will be able to shape easily without crumbling.
9. Spray a cookie sheet with canola spray (I use the cheapest I can get) and then line with baking paper. This keeps the baking paper in place. You can reuse this with each batch.
10. Roll level tablespoon measure of mixture into balls between your palms.
11. Flatten to .5cm with a fork. Leave 4 cm between biscuits for spreading.
12. Bake 11 minutes in middle of the oven until golden.
13. Leave on tray to cool for 5 minutes until you can pick up. Use an egg lifter to transfer to a wire tray – yummy warm!
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what a great idea on how to get rid of my canola oil I never thought of that because I have it from buying it then finding out its rubbish so now i can use it for that as well as weed spray !!!! thanks
I use the canola spray. Also I only use it for making baking paper stick to the cookie sheet. Maybe just paint on with a pastry brush?
what a wonderful take on the traditional Anzac biscuit. Yum