No matter if you are team chewy or team crisp – who doesn’t love the classic ANZAC Biscuits?! To be honest there is only the one right team and that is team CRISP but anyhow. I love Anzac biscuits not only because they are so yum and easy to make but also because they are so versatile. And since I love to try new things, replace ingredients and give classic recipes a different twist, the classic ANZAC biscuits are my perfect guinea pig. So here’s what I did: I swapped the sugar syrup for maple syrup, added a little cinnamon and a pinch of salt to round off the taste. And I also added dried mango (another Australian classic I’d say.) Australian Classic meets Australian Classic so to say 😅
How to: ANZAC Biscuits with a twist
Ingredients (makes 10 biscuits):
- 1 cup plain flour or whole grain
- 1 cup brown sugar or coconut blossom sugar
- 1 cup rolled oats
- 1/2 cup desiccated coconut
- 125 g coconut oil
- 1 pinch of salt
- 1/2 teaspoon cinnamon, ground
- 3 tbsp maple syrup
- 1 tbsp water
- 1/2 teaspoon baking soda, optionally baking powder
- 80 g dried mango
Instructions:
- Preheat the oven to 160-180 ° C.
- Mix together flour, rolled oats, coconut flakes, cinnamon, salt and sugar.
- Melt the coconut oil in a pan. Add maple syrup, water and soda and stir well.
- Pour the coconut oil mixture over the oatmeal and mix into a batter.
- Cut dried mango into cubes and add to the dough.
- Divide teaspoon-sized portions. Shape them into small balls and place on a baking sheet lined with baking paper. Flatten the balls a little. Tip: Leave enough space between the biscuits as they will diverge a little when baking.
- Bake the Anzac biscuits for about 10-15 minutes until they are golden yellow.
- Let the biscuits cool for a few minutes on the baking sheet and then on a wire rack.
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Vegan ANZAC BISCUITS with dried Mango
Ingredients
- 1 cup plain flour or whole grain
- 1 cup brown sugar or coconut blossom sugar
- 1 cup rolled oats
- 1/2 cup desiccated coconut
- 125 g coconut oil
- 1 pinch of salt
- 1/2 teaspoon cinnamon ground
- 3 tbsp maple syrup
- 1 tbsp water
- 1/2 teaspoon baking soda optionally baking powder
- 80 g dried mango
Instructions
- Preheat the oven to 160-180 ° C.
- Mix together the flour, rolled oats, desiccated coconut, cinnamon, salt and sugar.
- Melt the coconut oil in a pan. Add maple syrup, water and soda and stir well.
- Pour the coconut oil mixture over the oatmeal and mix into a batter.
- Cut dried mango into cubes and add to the dough.
- Divide teaspoon-sized portions. Shape them into small balls and place on a baking sheet lined with baking paper. Flatten the balls a little. Tip: Leave enough space between the biscuits as they will diverge a little when baking.
- Bake the Anzac biscuits for about 10-15 minutes until they are golden yellow.
- Let the biscuits cool for a few minutes on the baking sheet and then on a wire rack.