A quick decision to make some biscuits to take to
my friend’s house prompted me to come up with this Anzac-inspired biscuit
recipe. Our family friend, Linda, is the ‘Queen of the Anzac’ and whilst
growing up, we would gasp with excitement when she appeared at our door with a
Tupperware container full of them. My Mum and I have attempted to replicate her
recipe over the years but cannot seem to get it quite right! (Isn’t that always
the way?)
My sugar-free Walnut and Linseed, Sunflower and Almond
(L.S.A) meal biscuit is based on the Anzac recipe from David Gillespie’s, The Sweet Poison Cookbook. Since going sugar-free his Anzac is a favourite in our
house.
One of Master Q's first words was cookie, so its hilarious to watch him bounce up and down in his highchair repeating "Coo-kie!" over and over when he spots a container of them on the bench. At least I don't feel guilty about giving the kids yet another one of these 'cookies' as the walnuts, oats and L.S.A. make this recipe high in protein, fibre and also a great source of omega (3,6 &9) essential fatty acids.
They are super quick to make and if you are wanting an alternative to the traditional Anzac this Australia Day give them a try!
They are super quick to make and if you are wanting an alternative to the traditional Anzac this Australia Day give them a try!
Walnut and L.S.A. biscuits (Sugar-free)
Makes approx. 20 biscuits
Ingredients
1 cup rolled
oats1 cup wholemeal flour, sifted
2/3 cup linseed, sunflower and almond meal (you could also use almond or hazelnut meal)
½ cup walnuts, chopped
½ cup dextrose
120g unsalted butter, chopped
1/3 cup rice malt syrup
1 tsp bi-carb soda
1 tbsp water
Method
Pre-heat oven 160 degrees Celsius (140 degrees
Celsius fan forced)
- Combine oats, sifted flour, L.S.A., dextrose and walnuts in a bowl
- Melt butter and rice malt syrup in a saucepan on medium heat
- Once butter/syrup begins to boil add bi-carb and water and stir quickly
- Make well in dry mixture and pour foamy butter/syrup mixture into bowl
- Combine together
- Taking approx. 2 tbsp of mixture roll into balls
- Place on lined baking tray, leaving approx. 3cm between balls. Press balls slightly with fork.
- Bake in oven for 20-25 mins
- Leave on tray for 5 minutes (leave longer for crisper biscuits)
- Transfer to cooling rack
Biscuits will keep in an airtight container for 2 days –if
they last that long! Or you could freeze half, wrapping biscuits in cling film and placing in clip seal bag in freezer.
I need to make these! I seriously need the extra protein !
ReplyDeleteGreat excuse for a cup of tea and a biccie I think!
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