Anzac Lupin Biscuits
The classic Anzac Biscuit with a Lupin twist. Did you know these biscuits had to get tested in order for us to call them "Anzac Biscuits" it's true, and we passed because these taste so similar.
YOU WILL NEED
1 pkt My Provincial Kitchen Lupin Anzac Biscuit mix
60g Rice Malt Syrup (or preferred liquid sweetener)
40g Coconut Oil
20g Water (omit water for a chunkier biscuit)
NOW WHIP IT UP
Preheat oven to 170°C
Line loaf tin with baking paper
Melt Rice Malt Syrup & Oil together until warm. Add Water if using
Add biscuit mix and stir well to combine
Using damp hands roll dessert spoonful balls & place on lined tray. Press slightly with fork.
Bake for 15-18 minutes (rotating for even cooking)
Remove from oven, leaving on tray to cool and harden.
Store in airtight container, OR EAT THE LOT!
These are a firm favourite with our family. Sometimes I use date syrup and they are also delicious. I keep trying to make the hedgehog slice but as soon as the biscuits are ready they are all gobbled up and alas none left to try the slice.
Hi Merry, you use a packet of our Lupin Anzac Biscuit mix to make these biscuits. You can find them here https://myprovincialkitchen.com.au/collections/all-products/products/lupin-anzac-biscuits
Tanya
Looking at the Anzac Biscuit recipe – but there doesn’t look like there is any recipe for the biscuit mix.
Thanks