ANZAC Biscuits – a less unhealthy variety
ANZAC Biscuits
These quick and easy biscuits have been around for over 100 years. Made from basic ingredients including oats, flour, coconut, sugar, butter, syrup, and baking soda, they were long lasting, making them popular during wartime. Originally referred to as soldier biscuits, they have become better known as ANZAC biscuits after WWI.
There are plenty of recipes providing variety to the original. Some even under the banner of “Healthy ANZAC Biscuits”. It is a bit of a stretch to call them healthy, but there is certainly scope to change the original recipe to a less unhealthy variety.
Here is the MAGNI version of “Less Unhealthy ANZAC Biscuits”. Have fun making them and enjoy.
Ingredients:
- 2 cups of wholegrain oats
- 1 cup of wholemeal flour
- 2/3 cup of coconut sugar
- ¾ cup of shredded coconut*
- 120g unsalted butter
- ¼ – 1/3 cup of natural honey
- 3 teaspoons of baking powder
*find a preservative free variety in the health section
A cup in this recipe is a standard brew cup which is 300 mls.
Let’s get baking:
Add oats, flour, coconut sugar and coconut to a bowl. Mix with a spoon.
For a little extra yummy, add in crushed macademia nuts.
Melt butter and honey at low heat. Add baking powder and 3 spoons of water. Whisk, then pour into bowl. Mix well with spoon.
Preheat fan forced oven to 160 degrees. Line an oven tray with baking paper. Scoop out a spoonful of mixture, press together and place on tray. Press down to shape into a flat biscuit around 7 cm in diameter. The recipe makes 15-18 biscuits. Bake in oven for 20 minutes. A little less for a softer biscuit.
Cool and enjoy.
