ANZAC biscuits are just the sh*t. They are so buttery, indulgent and beautifully addictive. I can’t go past a good ANZAC biscuit, crunchy on the outside but soft and chewy on the inside. Can we just… take a moment to appreciate. I played around with this recipe to make sure I was really doing it justice, I wanted to find the perfect balance between a healthier reinvention, and keeping the flavours traditional.

The verdict, I’m pretty damn impressed. I’ve used a blend of wholemeal spelt flour and coconut flour, the coconut flour brings a nice sweetness and spelt is definitely my preferred flour if I use flour at all! I’ve ditched the golden syrup for a good quality honey, and spruced it up a little with macadamia butter. I’ve kept things traditional with the use of pure, 100% grass fed butter, quite simply because I don’t think you can have ANZAC biscuits without the butter. They’re just not the same. However! If you want to make this a vegan biscuit, swap the honey for rice malt syrup and the butter for coconut oil and they’ll still be delish!