Rubix ANZAC Biscuits
In celebration of ANZAC Day, we’ve given the classic ANZAC biscuit a Rubix makeover! These biscuits are just as delicious and easy to make, but with added chia seeds, sunflower seeds, and a hint of cinnamon for a little extra nourishment.
Perfect for sharing, snacking, or simply filling your home with the smell of something warm and comforting. Plus, there’s an optional dark chocolate drizzle for that extra indulgence!
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- ¾ cup brown sugar
- ½ cup desiccated coconut
- 125g butter
- 2 tbsp maple syrup or honey
- ½ tsp baking soda
- 2 tbsp boiling water
- 1 tbsp chia seeds
- ½ tsp cinnamon
- 2 tbsp sunflower seeds
- Optional: melted dark chocolate for drizzling
Method:
- Preheat oven to 160°C (320°F) and line a baking tray with baking paper.
- Mix oats, flour, brown sugar, coconut, chia seeds, cinnamon, and sunflower seeds in a bowl.
- Melt butter and maple syrup/honey in a saucepan over low heat.
- Dissolve baking soda in boiling water, then stir into the butter mixture.
- Pour wet ingredients into the dry and mix well.
- Roll tablespoons of mixture into balls, place on a tray, and flatten slightly.
- Bake for 12–15 minutes until golden brown.
- Cool on a wire rack.
- Optional: drizzle with melted dark chocolate!
Notes:
- If you prefer your biscuits a bit chewier, reduce the baking time slightly or flatten the mixture less. For a crispier biscuit, flatten the mixture more and bake the full 12–15 minutes.
- You can swap out sunflower seeds for pumpkin seeds or flaxseeds for a different crunch. You can also add chopped nuts (like almonds or walnuts) for extra texture and protein.
- If you’re adding the dark chocolate drizzle, melt the chocolate in a heatproof bowl over a pot of simmering water (double-boiler method) to keep it smooth and shiny. Drizzle it over the biscuits once they’ve cooled slightly for that perfect touch of indulgence!
- Swap the butter for a dairy-free butter substitute or coconut oil to make the recipe dairy-free. Just keep in mind the texture may change slightly, but the taste will still be great!
- These biscuits keep well in an airtight container for up to one week. You can also freeze them for up to 3 months—just make sure they’re fully cooled before freezing.
