Recipe: Healthier ANZAC Biscuits

Psst: It's Australia Week on Southern In-Law! 

Check out the other recipes: Healthy Cheesymite Scrolls//Healthy Chocolate Crackle Slice (AKA: Lamington Rice Crispy Treats)

ANZAC Biscuits are another Australian Classic - and something I always looked forward to as a treat on ANZAC Day or Australia Day. It's a sweet biscuit/cookie that was originally created to send to soldiers abroad during World War 1. 

They use rolled oats, flour, dessicated coconut, sugar, butter, golden syrup, baking soda and boiling water, so they kept well during naval transportation and still arrived safe to eat (because you don't want to be the Mum responsible for killing your tough soldier son with a biscuit - right?).

Needless to say, they're delicious - and my American husband is totally an ANZAC Biscuit fan! 

One of the biggest arguments for Australians is actually quite simple - crunchy vs soft. 

Some like their ANZAC Biscuits crunchy (SIL Mama is a crunchy only fan) whilst others like them soft (as Jesse, SIL Dad and I do). This recipe makes deliciously soft ANZAC biscuits but they can also be cooked longer for crunchy fans!

ANZAC Biscuits traditionally use alot of butter.... that's why most people would describe them as "buttery", "moist" etc.

But as you guys know, that's not how we do it here on Southern In-Law! I wanted to lighten up this Aussie classic, but still keep the classic taste, texture and feel - and oh, how I succeeded!

These cookies didn't last long at all at our house... they were in a container on the bench and they were snaffled within a day or two. But that's how you know a recipe is good!

I've converted the traditional recipe to be gluten free, low fat, lower sugar in a way that no one would even know they're better for you.    

So let's get onto that recipe! >>

Healthier ANZAC Biscuits makes 16

gluten free, low fat, lower sugar, egg free

1 cup (90g) gluten free rolled oats

3/4 cup (90g) gluten free plain flour

1/2 cup (50g) dessicated coconut

1/3 cup (60g) brown sugar/unrefined cane sugar

2 tbsp (30g) golden syrup 

4 tbsp (60g) butter (you may also use a vegan butter alternative to make these vegan)

1/2 tsp baking soda

2 tbsp boiling water

1. Preheat your oven to 180°C/355°F
2. Prepare 2 baking sheets by lining with baking paper
3. In a bowl, combine your oats, flour and coconut 
4. Stove top method: place your butter, golden syrup and sugar in a small pot over a medium heat. Melt your butter and mix with your sugar and syrup. Once combined turn off the heat and add in your water and baking soda.
   Microwave method: add butter, golden syrup, sugar and water in a bowl and microwave on high in 20-30 second bursts until melted. Add in your baking soda.
5. Combine your wet and dry ingredients, mixing until all combined. 
6. Drop your cookie mixture by tablespoons onto your baking sheet, leaving room for the cookies to spread slightly. 
7. Bake for 7-12 minutes, or until golden. Cookies will firm up once cooled. 
8. To store: Leave your ANZAC biscuits to cool completely before storing in an airtight container. They'll stay fresh for quite some time, however, we have only kept them for around 3 days (as they all got gobbled up!)

But tell me, crunchy, chewy or soft - how do you like your cookies?

And what's one food you only eat on certain days of the year?

We only ever ate lamingtons, damper or ANZAC biscuits on Australia Day and we only ever have Christmas Pudding at Christmas time.