YOMO Anzac biscuit mix

I haven’t used a baking kit since back at Christmas, but today I’m getting my baking tray out to try out the YOMO Anzac biscuit mix. Anzac Day is coming up in a few weeks and I’m sure that I am not the only one thinking about baking Anzac biscuits.

This is post sponsored by YOMO. As you no doubt know, I’m candid in my posts so I’m not going to tell you something is great if it’s not. If you like, you can read more about how Kati Keksi is funded, and how you can support my work.

For me Anzac Day is a time to reflect and to give thanks to those that serve. I’m not sure what it is exactly, and maybe other people feel it too, but baking Anzac biscuits feels like I’m connecting to that part of history.

Food is of course intrinsic to community and shared experience. It’s also why having recipes that cater to dietary needs are so important, you’re not just sharing food, you’re sharing culture and community.

About YOMO

YOMO is a Melbourne-based small business creating gluten free and low carb products including baking mixes and ready to eat cookies.

Like many business owners in the gluten free / allergy safe category, owner Sophie saw a gap in the market when it came to making treats for her family. With a combination of coeliac and allergies in the family she worked to create versatile products that could cater to many needs.

All YOMO products are gluten free and endorsed by Coeliac Australia. There is a standard range of sweet mixes as well as a low carb range which includes a burger bun mix.

Sophie is also in the final stages of developing a gluten free bread mix. Be sure to follow YOMO on Instagram to keep an eye out for its release.

Choose your adventure

It literally says choose your adventure at the top of the packet! For the Anzac biscuit mix YOMO gives you three options.

• Keep it simple
• Nut double down
• Friends with dairy

The first two options are plant based and dairy free. Keep it simple uses a dairy free spread and golden syrup, while nut double down uses almond butter, maple syrup and coconut oil.

I’ve opted to go with friends with dairy, as it uses butter and golden syrup which keeps the biscuits closer to the original Anzac biscuit recipe.

Making the biscuits

If you don’t like the faff of heating butter and golden syrup on the stove you are in luck! You don’t need to do that with the YOMO biscuit recipe. The butter does need to be melted but after that it’s just everything in a bowl and mix.

The instructions say you can bake the cookies right away or refrigerate the dough for a few hours for a tidier finish. I opted to bake one tray and put the rest in the fridge for an hour.

The first bake I did was 170°C fan + bake mode, cooked for 10 minutes.

Second batch was in the fridge (shaped) for one hour then baked 170°C fan forced. They actually still spread a little, so maybe I needed to leave them in the fridge a bit longer. I did the ol’ cup trick** straight out of the oven to get them to a perfect little round.

I took the second batch out around 7 minutes because the edges were looking crispy but I think they could have done with more time. 170°C fan forced was too hot for them in my oven, if I did it again I’d do 160°C or 150°C fan forced and leave them in longer.

Chilling in the fridge gave a neater biscuit that was softer while still being chewy.

** the cup trick is where, straight out of the oven you place a glass down over the biscuit and move it in a circular motion to smooth the edges of the biscuit. The biscuit is soft and changes shape in line with your movements.

The verdict

These biscuits have the same texture as a traditional Anzacs for suuuure. Like with YOMO’s choc chip biscuits there is an additional richness that comes from the almond meal base.

I would say that they are slightly sweeter than other Anzac biscuits I’ve made – though a caveat, I have had a bit of a cold while making these so my senses are a bit askew.

The almond flakes work well as they give you the chewiness you’d usually get from oats in traditional Anzac biscuits. To me the oat alternative is the most important aspect of the GF Anzac biscuit. You want to have something that visually looks like an oat, while also giving that additional texture.

As for which bake I preferred, well I like my Anzac biscuits to be big, flat, chewy messes. So straight into the oven with no wait is the way to go.

Where to buy YOMO Anzac mix.

You can buy the Anzac biscuit mix and all their other kits directly from YOMO. You can also purchase it from speciality retailers like Happy Tummies and GF Foods.

There are several YOMO stockists around Victoria and a few along the east coast.

PRODUCT DETAILS

Gluten free: Legit, not detected.
Vegetarian / vegan: Vegan, depending on chosen add ins.
Allergens: Almond. May contain: Pecan, macadamia, walnut.
Serving size: Makes 24 – 30 biscuits, depending on your scoop size.

Thanks for reading! Head over to the reviews section to see more of my thoughts on gluten free products. Or if you just want more cookie content you can check out what’s filed under the biscuits tag.