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ANZAC Day and Biscuits

AloeSvea

Well-Known Member
Good ANZAC day fellow Kiwis and Aussies. I woke up, lit the fire, kissed the cats, and got out a saved Keto Aussie Queen recipe 'Keto ANZAC biscuits', and am trying it out. It helps that where I am, there was not a potentially store bought ANZAC biscuit to be had in my town. So friends and family are a trapped audience as it were. Keep you posted...
 
OK - I've eaten a couple of them already, so have to say - a great success as a substitute for a traditional ANZAC day treat.

The coconut and almond slivers immitates the rolled oats and coconut combo (looking at my old Edmonds cook book, being truly Kiwi, natch), and the butter, vanilla - and my sweetener of choice is stevia crystals, immitates the golden syrup caramelisation very well imho.

Really easy to make, bakes in 15 minutes, basic ingredients. Oh - and it's Aussie Keto Queen (I got it the wrong way round - not enough coffee yet then).

She did great. Highly recommended.
 
I'm in Canada so I have never seen an ANZAC biscuit in real life but decided that if so many people eat them they must be good.
I checked out the recipe from Aussie Keto Queen and made a batch this morning.

I couldn't get the butter/sweetener mix to caramelize but that may be the fault of using erythritol instead of xylitol.

Baked at 300 F (conversion from C said 302 F) but perhaps I should have baked them at 325 or 350 F?

After 20 minutes in the oven they still looked under baked and I was worried they might be still raw in the middle. They only slightly browned around the edges but remained very pale.

Took them out of the oven and let cool for 5 minutes. I'm not sure what they are supposed to look like but the end result was a very tasty, soft cookie (biscuit) that paired beautifully with a mug of tea. So good that I ended up eating two of them.

Anyone have any advice and thanks to AloeSvea for recommending them.
 
Hi @W&D's Nana. Yeah - ANZAC biscuits are supposed to be chewey on the inside and crunchy on the outside, and the crunchy according to taste. The chewyness traditionally comes from oats and golden syrup, which is replaced with coconut and the vanilla and butter and sugar-substitute as you know from what you wrote...

I had a look at the photo I took of the biscuits I made, and see yes, mine were brown around the edges and pale in the middle - quite right.

I'm pleased they gave you a good low carb cookie treat to accompany your tea.
 
They were so delicious that I have been working hard to ration them. Unbelievably they only improved in flavour and texture as they aged. I do believe I have found a new favourite cookie (biscuit).

Plus they were so easy to make which makes them a winner as well.
 
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