The first time I had an Anzac biscuit, I fell in love. It’s so simple: buttery oats and coconut in a chewy, crisp around the edges cookie. Delicious! These are a slightly healthier version with zero refined sugar. Still with the classic flavours of oats and coconut, you can’t go wrong with that!
It’s Anzac Day here in Australia. And everyone has the day off to be with your family and of course, to remember the service men and women who fought for and served in Australia and New Zealand’s military. The tradition is to head to the seaside for the dawn service, and unfortunately I have yet to make it. But it looks extremely poignant and beautiful – fingers crossed I can get my rear in gear next year. What I can do is make some delicious Anzac biscuits with my boys. Anzac biscuits are very simple to make all in one pan. All you need is a wooden spoon. This is my type of baking!
Now, purists, look away! I know this isn’t the Australian grannies’ traditional Anzac biscuit recipe. I am always trying to make treats for my family a little bit healthier and that mainly includes cutting back on sugar. I’ve recently discovered rice malt syrup and researched a bit about it. It is a sweetener that is purely glucose. Most sugars are made of fructose. And our bodies process these two sugars differently. In a nutshell, we store fructose as fat, but glucose is more likely to be burned for energy. Check out Sarah Wilson’s website for more info.
Purists, if you’re still reading, you may want to look away again! I tried half my batch with chocolate chips! I just couldn’t resist, thinking the combination of coconut and oats would be taken to the ultimate stratosphere of deliciousness with chocolate chips added. And they did not disappoint! Especially as the sugar is reduced it just gives an extra hit if you have a serious sweet tooth. But I have to say, I actually think plain Anzac biscuits are equally delicious.
Cookies are ‘biscuits’ here in Australia and in England. And I come from Kentucky, where biscuits are like pillowy soft breads you have for breakfast. I also lived in London for 15 years, so there are all kinds of confusing variations of food words to translate in my mind. I’m starting to forget which words come from which country. Argh!
- 125g / 9 tbsp butter
- 125g / ½ cup rice malt syrup
- 1 tsp vanilla
- ½ tsp baking soda
- 1 cup desiccated coconut
- ¼ tsp cinnamon
- 1 cup flour
- 2 cups oats
- pinch salt
- Heat oven to 160C/ 320F. In a large saucepan, heat together the butter, vanilla, cinnamon, salt and rice malt syrup until boiling. Add the baking soda and stir.
- Add the remaining ingredients and fold together until well incorporated.
- Drop by tablespoons onto two baking trays lined with baking paper. Pat down slightly and leave some space between.
- Bake for 15 minutes until golden brown and allow to cool on the tray for 10 minutes.
Try adding in some chocolate chips for a hit of chocolate! (just don't tell any Aussies I've done this)