ANZAC Biscuits - Gluten and Dairy Free
Lest we forget. From our archives...our take on an ANZAC Biscuit, free from dairy and gluten.
2 1/2 cups Something to Crow About Supreme Nuts &Raspberry Muesli or any muesli
2 egg whites (size 7)
2/3 cup sugar
Pinch of salt
Preheat oven up to 160c. Add 2 egg whites to a clean bowl with a pinch of salt. Rapidly whisk the egg whites until it is frothy and can hold soft peaks. Whisk sugar into the egg whites. The egg white will deflate somewhat and thicken to the point where it falls from the whisk in a ribbon. If you’re sugar-conscious, you could get away with subtracting a tablespoon of the sugar and end up with a reasonably well-balanced cookie. Using a rubber spatula, stir the muesli into the egg whites until they are evenly coated and bound together.
Note: Our Supreme Muesli is loaded with nutritious ingredients and chunky nuts. Some of the Brazil Nuts are quite large - you may want to cut them into quarters to make them suitable for the cookies.
Drop 1/4 cup of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2).
Bake cookies, rotating baking sheet halfway through, until edges are golden, 15–20 minutes. Allow the cookies to cool completely and firm up before attempting to remove them from the baking sheet. Store airtight at room temperature.
Recipe and images by Crazy Cucumber Blog