Sorghum Anzac Biscuits

Name: Sorghum Anzac Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 cup Sorghum Pastry Blend; 1 cup rolled oats; 1 cup shredded coconut, unsweetened; ¾ cup sugar; ¼ teaspoon salt; 2 tablespoons sorghum syrup; 1 stick unsalted butter, melted; 3/4 teaspoon baking soda; 2 tablespoons water, boiling

Prep Time

15 Minutes

Make Time

15 Minutes

Yield

24 cookies

Sorghum Form

Flour
Syrup

Few foods or desserts mean so much to one region or people as ANZAC biscuits. ANZAC stands for Australian and New Zealand Army Corps, and these delicious cookies were first created during World War I as a nutritious but tasty snack to send to Australian and New Zealander soldiers fighting overseas.

Anzacs were made only using a very limited set of inexpensive ingredients with a large number of inclusions to provide as much sustenance as possible in a small bite for soldiers in need of nourishment. Also due to a need for a long shelf life and cheap cost to make, there was never egg included so these can last at room temperature or in the freezer as a great snack.

This recipe stays in line with the traditional methodology but uses sorghum flour as a nutrient dense base to up the already invigorating snack that these biscuits are. Take these to school, work or on a hike and celebrate the incredible heritage of these one-of-a-kind treats.

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Ingredients

1 1/2 cup Sorghum Pastry Blend
1 cup rolled oats
1 cup shredded coconut, unsweetened
¾ cup sugar
¼ teaspoon salt
2 tablespoons sorghum syrup
1 stick unsalted butter, melted
3/4 teaspoon baking soda
2 tablespoons water, boiling

Instructions

Preheat the oven to 350°F, and line baking sheets with parchment paper.
In a large bowl, stir together the sorghum flour blend, rolled oats, coconut, sugar and salt.
In a small bowl, combine the sorghum syrup and melted butter. Dissolve the baking soda in boiling water and then add to the butter mixture.
Pour the butter mixture into the flour mixture, stirring until well combined. The resulting texture should still be loose and form a ball when pressed together in your hand. If too dry, add water, 1 tablespoon at a time.
Scoop about 2 tablespoons of the dough at a time and roll into balls. Place on the lined baking sheets. Lightly flatten the balls to ensure even baking on the cookies.
Bake for 12 minutes, or until the cookies are golden brown. Let cool for 5 minutes before transferring to a cooling rack to fully cool.