Our version of the ANZAC Biscuit using sea rosemary, cinnamon myrtle and finger lime.
Many Indigenous soldiers fought without being recognised in our War. So we wanted to add a twist to the ANZAC biscuit using Indigenous ingredients and rosemary which is traditionally worn to remember. So what better way to do both than to use Sea Rosemary (Native to Australia). These biscuits also double up as cheese crackers, just roll them really thin and serve with your favourite cheese.
Sea Rosemary, Lime & Murray River Pink Salt Anzac Biscuits
- 1 1/4 cups plain flour, sifted
- 1 teaspoon cinnamon myrtle, ground
- 1 cup rolled oats
- 3/4 cup shredded coconut
- 1/4 cup caster sugar
- Zest of 4 blood limes
- 2 long sprigs sea rosemary, finely chopped
- 1 tablespoon golden syrup or treacle
- 1 tablespoon honey
- 150 g chopped unsalted butter
- 1/2 teaspoon bicarbonate of soda
- 1 1/2 tablespoons water
- Murray River pink salt, to taste
1. Preheat the oven to 170°C. Line baking trays with baking paper.
2. In a large bowl, place the flour, cinnamon myrtle, oats, coconut, sugar, lime zest and rosemary and stir to combine.
3. In a small saucepan, place the golden syrup, honey and butter and stir over low heat until the butter has fully melted. Remove from the heat. Mix the bicarbonate of soda with the water and add to the golden syrup mixture. Pour into the dry ingredients and mix together until fully combined.
4. Roll tablespoonfuls of mixture into balls and place on baking trays, pressing down on the top to flatten. Sprinkle with a little salt for taste.
Warndu Products in this recipe