This recipe is gluten free, vegan and refined sugar free.
About This Recipe
The 25th of April in Australia and New Zealand means a day of remembrance and delicious, oaty Anzac biscuits.
This year the traditional treat gets a makeover. Not only is it healthier, it has also become a little fancier with the addition of rosemary, macadamia and lemon.
Sprigs of rosemary are traditionally worn on Anzac Day so this recipe incorporates the subtle yet interesting flavour of finely chopped rosemary for something a little different.
Think: oat biscuit meets lemon slice..
Crunchy pieces of macadamia with lemon tartness and a hint of rosemary, these biscuits are the perfect healthy treat this long weekend.
** Please note: This was not a paid post however all ingredients were supplied by Naked Foods.
How To Make This Recipe
Rosemary, Macadamia and Lemon Anzac Biscuits
You Will Need:
- 1/2 cup roughly chopped macadamias
- 1 cup rolled oats
- 1 cup brown rice flour (or flour of your choice)
- 1/2 cup shredded coconut
- 1 tsp vanilla powder
- Pinch salt
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 1 tsp bicarb soda
- Zest and juice of 1 lemon
- 1 tbsp finely chopped fresh rosemary
How To:
- Preheat the oven to 180˚C (350˚F) and line two trays with baking paper
- Add macadamias, oats, flour, coconut, vanilla and salt to a large bowl and stir to combine
- Heat a small pan on low and add coconut oil and maple syrup. Stir gently until combined then remove from heat and add the bicarb soda which will cause the mixture to foam
- Add this foamy mixture along with the lemon juice, zest and rosemary to the flour bowl. Stir gently until everything is combined
- Take tablespoons of the mixture and place on the baking trays, spaced 5cm apart. Use the back of a spoon to flatten the balls into biscuit shapes
- Bake for around 15 minutes until the biscuits are perfectly golden all over but not burned on the edges
- Allow to cool slightly and then transfer biscuits to a cooling rack where they will firm up (if you can wait that long!) Enjoy.
4 Comments
Your recipe was forwarded via Bondi Naked Foods. I made these Anzac Biscuits last week and OMG… they are AMAZING!!! Thank you for your creative brilliance & for sharing your recipes. I am going to make your Black Bean Brownies next and I have no doubt they will be just as delicious as your take on the ol’ anzac cookie.
Thanks again – Barb Utech xxxx
Reply to Barb Utech
Hi Barb, thank you so much for your sweet message! I am so flattered to hear you loved this recipe and so excited that you’re going to give the brownies a go :) Make sure you let me know how they turn out. I might see you in Bondi Naked Foods sometime soon ;) Have a beautiful day x
Reply to Tamika Woods
Hi! They look awesome 😍 What could I sub the coconut for? Thanks!!
Reply to Labaronisima
Hey Labaronisima,
I haven’t tried this but imagine some finely chopped nuts or some almond meal would work well in place of the coconut. Let me know how these turn out for you :)
Tamika.
Reply to Tamika Woods
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