ANZAC biscuits
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Makes about 32
These Anzacs are very similar to the traditional recipe used on the home front during World War One to send to soldiers abroad. However, I prefer to switch the white flour with wholemeal, the sugar with stevia and the butter with olive or coconut oil. Best bit is, with all their goodness, I don’t mind that my kids eat a couple of them on Anzac Day. But, it does help to make a smaller biscuit to assist with portion control.
For a variation, I also like to add some almond meal and one egg (see tips below). They’re not authentic, but they offer a wonderful nutrient and protein boost.
Ingredients
- 1 cup (90 g) rolled oats
- ¾ cup (60 g) desiccated coconut
- 1 cup (150 g) plain flour (wholemeal or regular)
- ½ cup (95 g) granulated stevia (such as Natvia) (note if you want to use sugar, the same quantity of brown or rapadura sugar will produce a delicious result)
- ½ cup (100 g) extra virgin olive oil or virgin coconut oil (see tip)
- 2 tablespoons golden syrup
- 2 tablespoons boiling water
- 1 teaspoon bicarbonate of soda
Method
- Preheat the oven to 160C (140C fan-forced). Line two baking trays with baking paper.
- Mix together the oats, coconut, flour and stevia (and almond meal, if using, see tip) in a large bowl. Set aside.
- Warm the oil and golden syrup in a small saucepan over a low heat. In a small bowl, mix together the boiling water and bicarbonate of soda and add to the oil mixture. Add to the dry ingredients and stir until combined.
- Roll the mixture into walnut-sized balls and place onto the prepared baking trays, flattening slightly. Bake for about 15 minutes or until golden (biscuits will still be soft).
- Cool on trays for 5 minutes, then transfer to a rack to cool and firm completely. Store in an airtight container.
Tips
- Olive Oil Tip: if using extra virgin olive oil, try to select a mild-flavoured variety as a robust flavoured oil is too strong for these biscuits. You can also use half butter and half oil if preferred (or half coconut oil and half EVOO). Simply melt the butter along with the golden syrup.
- Egg Tip: it’s definitely not traditional, but I also quite like to add one egg to these bikkies for some extra goodness and protein. Stir through at the end, along with the wet ingredients. (Of course, this means the biscuits will no longer be egg-free!)
- Almond Tip: for an extra protein and nutrient boost, add 1/3 cup almond meal with the flour.
