Olive oil anzacs recipe

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I declare myself to be very much a coffee drinker, although I only have two short espressos in the morning, so there are times when a cup of tea is the only thing to keep me going. I love a biscuit with tea as a treat and these beauties remind me of a much earlier time: as a child I would dunk that last bit of an Anzac biscuit into very hot tea, just as my mother did. This is a more grown-up version of a traditional Anzac and the addition of the gubinge powder (also known as Kakadu plum) gives a great zing to cut through the sweetness.

  • Yield: 12 Servings


  • 1 cup (130 g) wholemeal spelt flour
  • ¾ cup (60 g) desiccated coconut
  • 2 g salt, iodine added
  • ½ teaspoon bicarbonate of soda
  • 10 g gubinge powder
  • ½ cup firmly packed (110 g) dark brown sugar
  • ¾ cup (65 g) organic rolled oats
  • 3 tablespoons pepitas (pumpkin seeds)
  • 3 tablespoons seeded Medjool dates
  • ¾ cup (180 ml) extra virgin olive oil
  • 45 g raw honey
  • 1 teaspoon finely grated orange zest
How to Make It
  1. Preheat the oven to 180°C (fan-forced).
  2. In a large bowl, combine the flour, coconut, salt, bicarbonate of soda, gubinge powder and sugar.
  3. Place the rolled oats and pepitas in a food processor and blitz until fine. Add to the bowl with the flour.
  4. Place the dates in the food processor and blend into a puree. Add the olive oil, honey, orange zest and flour mixture and pulse until the mixture comes together. Roll the mixture into 12 balls (about 50 g each). Place on a baking tray lined with baking paper, allowing room to spread, and bake for 15–20 minutes or until light golden. Stand on the tray to cool completely, then store in an airtight container.

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