Anzac biscuits from A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts (page 77) by Philip Khoury

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute agave syrup for golden syrup.

  • reader1trees on November 08, 2023

    I've made this recipe twice using Doves Farm Freee gluten free plain flour and it has been a success. The second time I reduced the individual biscuit size to 25g as I found the 60g size too big and my friends preferred the smaller size too. I baked them for 12 minutes in a conventional oven at 200C and then left them to cool on a wire rack. They were lovely and crispy on the outside while still being chewy inside which was perfect. My top tip is to make sure your muscovado sugar has no lumps before you add the oil and water.

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