Macrobiotic: Anzac Biscuit

This biscuit from another COOKPAD user is very delicious! But following a macrobiotic diet, I wasn t able to eat them as-is… I wrote this down from memory. Add raisins to taste; since they re sweet you can reduce the amount of honey. If the dough is stiff, adjust with soy milk or water. ☆The original recipe only makes half this amount, but since these get eaten up in a hurry, I doubled the recipe. Out of preference, I use brown rice flour. If you don t have any, use cake flour or any other grain flour of your choice. Recipe by Ruruko


  1. Dry ingredients:
  2. 240 grams Oatmeal
  3. 100 grams Whole wheat flour
  4. 100 grams Cake flour
  5. 40 grams White rice flour (brown rice flour)
  6. 1/2 tsp Salt
  7. Wet ingredients:
  8. 70 grams Canola oil
  9. 70 grams Sesame oil
  10. 60 grams Honey
  11. 80 grams Rice syrup
  12. 1 tsp Baking soda
  13. Accent
  14. 1 Nuts/raisins


  1. Prep work: preheat your oven to 170 ℃ Evenly mix the ingredients listed from the oatmeal through to the salt If adding nuts and raisins mix them in here
  2. Combine the ingredients listed from the canola oil through to the baking soda in a small pot and heat Mix well while dissolving the ingredients
  3. Add the oil mixture from Step 2 to your prepared dry ingredients Mix well until no longer floury
  4. Make 1 biscuit using about 25 g of dough Form them into round balls then press to flatten Arrange them on a baking pan
  5. Note: If the dough is too crumbly and doesnt stick together add a bit of water while carefully checking the consistency
  6. Bake in the oven at 170 ℃ for about 20 minutes until lightly baked Once theyve baked allow to cool on a rack
  7. Change You can also bake these by evenly spreading the dough out on in baking pan Cover with plastic wrap use a rolling pin to roll it out and then use a knife to cut Then bake