With Anzac Day around the corner, I thought I’d share my healthier version of Anzac Cookies.
Anzac cookies have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. These biscuits were sent by wives and women’s groups to soldiers fighting overseas because the ingredients last and the biscuits kept well during transportation by sea.
Although I love Anzac Cookies, most recipes I’ve come across use lots of brown sugar and golden syrup, both of which I am trying to avoid because they are highly processed and contained high levels of fructose and sucrose. So I decided to spend a few days testing healthier sweeteners to see what I could come up with and after a couple of disasters, I hit the jackpot so I thought I’d share this recipe for Healthier Anzac Cookies with you because I am sure you are going to really like them.
These cookies are crunchy on the outside and chewy in the middle, and have a delicious caramel flavour. Basically, they are all you expect an Anzac cookie to be but healthier, making them a great lunchbox treat for kids or an afternoon energy booster for adults.
What you need
- 1 cup plain flour
- 1 cups rolled oats
- ¾ cup coconut sugar
- 120g butter, chopped
- 3 tablespoons rice malt syrup
- 1 tablespoon hot water
- ½ teaspoon bicarbonate soda
What to do
Preheat oven to 160°C. Line your oven tray with baking paper
Sift flour into a large bowl and stir in oats and sugar.
Put butter, syrup and hot water in a small saucepan over a medium heat. Stir occasionally until butter has melted.
Remove from heat and stir the bicarbonate of soda into syrup mixture.
Add warm syrup mixture to oat mixture.
Stir until well combined.
Shape the mixture into 20 walnut sized balls and arrange on prepared trays about 10cm apart.
Bake for 15-18 minutes or until golden brown. Remove from oven and cool on trays.
Meatballs and Muffins 