Anzac Biscuits


125g organic butter (or coconut oil)

2 tablespoons of honey (or maple syrup)

1 tsp bicarbonate of soda

125g coconut (shredded gives better consistency but desiccated worked fine)

25g coconut flour 

150g chopped macadamia nuts (5 sec/speed 4)

70g coconut or Rapadura sugar


Preheat oven to 160 degrees C. Line two baking trays with baking paper and set aside.

Place butter (or coconut oil) and honey into mixing bowl and heat 2min/60 degrees/speed 2, or until butter has melted. Scrape down sides of bowl.

Add bicarbonate soda and mix 5 sec/speed 3.

Add all remaining ingredients and mix 10 sec/ reverse/speed 4. Scrape down sides of bowl and mix a further 10 sec/reverse/speed 4.

Place small spoonfuls of mixture into prepared baking trays and flatten to approx.5cm in diameter, leaving space between each one for spreading during baking.

Bake 8-10 minutes, or until golden brown. Remove from oven and allow to cool on trays for five minutes before transferring to a wire rack. Serve warm or allow to cool completely before placing into an airtight container to store.


I wanted to make some Anzac Biscuits but most recipes contain rolled quinoa which I avoid so I decided to come up with my own version that's Paleo and thermomix friendly. 

These biscuits are sweet and although they are grain and gluten free if you have issues with insulin or are trying to lose weight they are best avoided. If however, you fancy making these biscuits around Anzac Day then go forth and enjoy with a cuppa! 

In a workshop I held recently, a participant asked for an Anzac alternative as her husband eats them regularly. I have a similar biscuit munching husband which is why I made my Choc Chip Cookie recipe. If biscuits are going to be eaten daily then maybe it's better to pack them with nutrient dense ingredients rather than grains, gluten and crappy oils?


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Last modified on 18/04/2017 06:26 PM