ANZAC style almond biscuits
Thin oatmeal-coconut cookies without eggs, with sweet syrup and chopped almonds.
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35 min · 12 servings
Per serving
Approximately 216 kcal Protein: 3.1 g Fat: 12.2 g Carbohydrates: 24.8 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Milk, Wheat/Gluten, Oats
For celiac disease, only oats with a confirmed absence of gluten are considered: regular cereal may contain an admixture of wheat, rye or barley. In a small proportion of people, the oat protein avenin also causes a reaction - its tolerance is discussed with the treating specialist.
NHS: food allergyIngredients
- Wheat flour - 125 g
- Oat flakes - 90 g
- Coconut flakes - 40 g
- Raw almonds – 40 g
- Sugar - 90 g
- Butter - 115 g
- Honey – 40 g
- Soda - 2 g
- Water - 20 ml
How to cook
- Combine flour, oats, coconut, sugar and finely chopped almonds.
- Melt butter with honey. Separately, dissolve baking soda in warm water and carefully pour into the oil.
- Mix with dry ingredients. Form small balls at the rate of two cookies per serving and flatten on the baking sheet, leaving gaps.
- Bake at 150°C for 18–20 minutes. Let the cookies harden on the baking sheet for 5 minutes, then cool completely.
Products for the recipe
- Almonds raw — Raw almonds are included in the recipe. The quantity depends on the number of servings.
Reduced home batch based on ANZAC biscuits; almonds are an editorial addition, hence the name "ANZAC style" version. The photo shows the original cookies without coconut and almonds. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikibooks: Anzac Biscuits I · CC BY-SA 4.0