Do you know the history of the ANZAC biscuit? There are a few theories of where they originated but it is hard to really get to the bottom of when or where this recipe started. I found one article said that it was around 1920 that the most similar ingredients are introduced in an Australian recipe. Where ever this recipe did come from, they are definitely delicious!
Now I have taken the liberty to take an iconic biscuit recipe and swapped out some ingredients with a “healthier” option. I love to experiment with different sugars and flours and have succeeded in finding a good combination for you! If there is an ingredient that you don’t really like, you can swap it out for the original or maybe something new!
Hope you enjoy, and send us an email with your versions!!!!
“Healthier” ANZAC Biscuits
- 1 cup spelt flour
- 1 cup desiccated coconut
- 1/2 cup coconut sugar
- 1 cup rolled oats
- 125g butter
- 1 tbsp rice malt syrup or maple syrup
- 1/2 tsp baking soda
- 2 tbsp boiling water
- Preheat oven to 160C. Place the flour, coconut, sugar, and oats in a bowl and mix well.
- Place butter and rice malt syrup in a saucepan over medium heat and melt.
- Add baking soda in a small bowl and add boiling water. Stir to combine
- Add baking soda mixture to the butter mixture and stir. Pour over the oat mixture and stir all ingredients together.
- Roll teaspoonfuls of biscuit mixture into balls and place on a lined baking tray, leaving room for spreading. Flatten each ball gently with a fork.
- Bake biscuits for 15-20 minutes, or until biscuits are golden brown at the edges.
- Allow to cool slightly on trays then transfer to a wire rack. Makes about 20