Brown Butter Anzac Biscuits (Gluten-free, Refined Sugar-free)

This recipe was adapted from Taste magazine (https://www.taste.com.au/baking/articles/bake-perfect-anzac-biscuit/498ninvd?weeklyedm). I swapped the all purpose flour with buckwheat flour and the brown sugar with coconut sugar. I also used honey instead of golden syrup and browned the butter before adding it to the oat mixture. The additional step of browning the butter added a delicious, nutty undertone to these hearty biscuits.

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Recipe

Brown Butter Anzac Biscuits

(Makes about 18 biscuits)

Ingredients

1/2 cup buckwheat flour
6 tbsp coconut or brown sugar
1/2 cup rolled oats
1/2 cup unsweetened desiccated coconut
1/4 cup (60 grams) salted butter
1 tbsp honey
2 tbsp water
1/4 tsp baking soda

Method

Preheat your oven to 160°C. Line a baking tray with a Silpat or parchment paper.

In a blender jar, combine the buckwheat flour and coconut sugar. Pulse a few times until the sugar is powdered. Transfer to a mixing bowl and add the rolled oats and desiccated coconut. Whisk well to combine.

In a small, heavy-based saucepan, add the butter. Place over medium-low heat and swirl until it browns, turns nutty and aromatic. Take the saucepan off the heat and stir in the honey, water and baking soda. Add the browned butter to the oat mixture and stir until well combined.

Roll tablespoonfuls of the oat mixture into balls and place 3” apart on the baking tray. Flatten the biscuits until they are about 1 cm thick. Bake for 15-18 minutes, turning the tray midway through baking. Once the edges turn golden brown, remove from the oven and allow the biscuits to cool on the baking tray for 10 minutes. Transfer the biscuits to a wire rack to cool completely.

Store the biscuits in an airtight container for 3-4 days (if they last that long).