Over the past few years, I’ve trained myself off commercial, mass-produced biscuits. Really never eat them.
But I could about a million bazillion of these Anzac biscuits. Luckily, the kids eat them up very fast.
I do love a nibble of the uncooked dough too, it’s just scrumptious. I sometimes make a double batch and then freeze half to pull out and make biscuits with later… or just to nibble by the spoonful.
Yes, I know they’ve got masses of butter and sugar, but using wholemeal flour and raw sugar is a wee touch healthier, don’t you reckon?
Healthier Anzac Biscuits Recipe
- 100g rolled oats
- 200g plain wholemeal flour
- 200g raw sugar
- 60g desiccated coconut
- 125g butter
- 1tbs golden syrup
- 1tsp bicarb of soca
- 2 tbs boiling water
- Turn the oven to 160 degrees C.
- Mix oats, flour, coconut and sugar in a bowl.
- Melt butter and syrup together.
- Mix water with bicarb then pour onto butter/syrup mix. It will froth up madly.
- Stir in the dry ingredients.
- Form into small balls and place on oiled baking tray, flatten with a fork.
- Bake for 12 - 18 minutes depending on size/oven.
- Eat whilst warm. Enjoy immensely.
- Run around with kids to burn off the kilojoules!
And here’s a visual feast of the making of the Anzacs.
Do try these, they are lovely.
Do you have any twists on the old Anzac yourself?