ANZAC Biscuits
A wholesome and tasty biscuit made famous by Australian and New Zealand military in the Great War, these biccies have stood the test of time, and are now also Low Histamine/MCAS too!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Baking
Cuisine: Australian, New Zealand
Keyword: biscuit, low histamine, mcas, snack
Servings: 26 Biscuits
1 Mixing bowl
1 Rolling Pin
2 Baking Trays
1 Sauce pan
- 200 gr Plain flour (2c)
- 300 gr Rolled Oats (3c)
- 100 gr Brown sugar (½c)
- 55 gr Caster sugar (¼c)
- 125 gr Butter (½c)
- 60 gr Golden syrup (3tbsp)
- 60 ml Water (3tbsp)
- 1/2 tsp bicarbonate of soda
Preheat the oven to 160°C.
Line 2 baking trays with non-stick baking paper.
Combine flour, oats, coconut and combined sugars in a large bowl.
Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth.
Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick.
Bake, swapping trays halfway through cooking, for 15 minutes or until light golden.
Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.
Dryness of the mix can be influenced by humidity and variety of raw ingredients:
If you find the mix is a little dry and hard to incorporate, you can try adding a little water - this will evaporate during the baking process and not effect the end product.
Equally, if you find the mix is rather wet, add more oats/flour/coconut to your preference, as they will absorb excess moisture.
Do note: Excessive consumption of sugar can exacerbate histamine release, so do go easy on how many you enjoy!