Gluten free - dairy free - low refined sugar - nut free - contains egg white
As promised when I shared my Coconut Vanilla Custard recipe, I'm posting this recipe so that you've got a wonderful way to use the egg whites that you didn't need in your custard. I've made this a few times in the past using castor sugar, as all good Macaroon recipes should, or so I thought. I've now made it twice using rapadura sugar and they're great. I hesitate to call these macaroons, though, because they're not really like the traditional ones you may have memories of. But they are a wonderful, chewy, flavourful little biscuit nonetheless and make a great afternoon tea snack. My kids like to have a little something for 'dessert' after dinner, and one of these fits the bill nicely.
Given my chocoholic tendencies, I couldn't resist adding a chocolatey finishing touch to these. The kids agree that it makes them extra tasty, but it's really not required if you'd like a chocolate-free treat (although, I'm not really sure why you would!!).
This makes 36-40 Biccies.
Can be gluten free and dairy free and refined sugar free - egg free - nut free
A traditional Aussie favourite with a few Friendly tweaks to make them gluten, dairy and refined sugar free.
Anzac biscuits were originally made by women at home in Australia to send overseas to their men at war. The biscuits had to not spoil quickly (and are therefore egg free), and not break apart during transport. The first version were called Anzac Tiles because they were so incredibly hard. We tend to make them more in April as we commemorate our defense forces - past and present - on Anzac Day on April 25. But, of course, they're great all year round.
After a LOT of experimenting I have finally come up with a combination of ingredients that I think works best as a gluten, dairy and refined sugar free biscuit. As you will find if you do an online search, there are many recipes out there, both for traditional Anzacs and gluten free. The gluten and dairy free ones that use oats generally have the same list of ingredients, it just tends to be the quantities that differ. The only big difference out there is that some people have attempted to make them without oats, which I have tried in the past and my advice is don't bother! They don't taste like Anzacs! So, I'm sticking with gluten free oats, coconut oil instead of butter, coconut sugar instead of castor, and pur maple syrup instead of golden syrup. Trust me....they do turn out great!!
My biggest dilemma was getting the texture right. My family prefers them crispy, but I know there is a huge debate out there about crispy vs chewy! My little poll on facebook shows a pretty equal division! Thanks to the help of my wonderful foodie friend Alison, who sent me an article explaining how to get the texture you like, I am happy to share the secret! It's all in the sugar. My recipe is always going to come out crispy because it uses coconut sugar. Brown sugar has the same effect. If you don't mind indulging in some refined sugar and you prefer chewy biscuits, then switch to castor sugar. If you like them somewhere in between, try 1/2 cup coconut/rapadura/brown sugar and 1/4 castor sugar.