My family are all on a health kick! Damn! So if I was going to come up with an Anzac biscuit recipe, then it has to be one that was “guiltless” enough for them to try it. And seeing hubby last night devouring a few (yes a few because he couldn’t stop saying “oh … these are so good!) made me feel like I might have got there!
I wanted a biscuit that celebrated my love for two of the original Anzac biscuit’s delicious ingredients: oats and butter. These days there are so many deviations to the basic recipe it is hard to know what a “traditional” Anzac biscuit is after all … the type that was originally baked by woman and sent abroad to their dear husbands and sons who were serving in the Australian and New Zealand Army Corps during World War 1. These biscuits were said to have been created using ingredients that did not spoil easily, therefore making them ideal for long periods of transportation.
We have come a long way since then with many versions of this famous biscuit prepared by home bakers, as well as sold through supermarkets everywhere. For a glimpse at a traditional recipe see here.
So this recipe is my take on a “healthier” Anzac Biscuit. Please note that I do love sea salt flakes and use them all the time in my baking … so with the addition of a teaspoon in this recipe there will be a slight hint of salt with each bite, but if this is something you don’t particularly like then reduce the salt to a half teaspoon, but don’t omit it altogether.
We have eaten these biscuits within a week, but I suspect they will definitely keep longer … great for lunch boxes as a healthy nut free treat.
- 120g butter, room temperature, cubed
- 100g pure maple syrup
- 1 tsp bicarbonate of soda
- 60g light muscovado sugar, or brown sugar
- 180g rolled oats
- 100g wholemeal spelt flour, or plain wholemeal flour
- 50g desiccated coconut
- 1 tsp ground ginger
- 1 tsp sea salt flakes
- Preheat oven to 160 degrees, fan forced, and line 2 baking trays with baking paper
- Place butter and maple syrup into TM bowl and cook 6 minutes / Veroma / speed 2 / MC off / basket on top
- Add bi-carb soda through hole in lid and mix 10 seconds / speed 3
- Add the rest of the ingredients and mix 10 seconds / reverse / speed 4
- Scrape down sides and repeat for another 10 seconds / reverse / speed 4
- Set mixture aside in a bowl, and place a tablespoon measure into a small jug of water beside it (I find it easier to roll mixture from a separate bowl than trying to do it from the TM bowl, and the wet spoon helps to release the mixture from it)
- Using the tablespoon measure, collect the mixture, roll into balls and place 3 to 4cm apart on baking tray, before flattening with your fingers as you go
- Bake for 10 minutes, turn tray around and bake for a further 6 minutes or until a nice golden brown (it takes exactly 16 minutes in my oven)
- Remove tray from oven, and whilst biscuits are still warm use a flat spatula to lightly press down on them creating a nice even surface (this is how I like my biscuits to look, but this is an optional step)
- Allow to cool on tray for 10 minutes before removing to a cake rack to cool completely - they will harden as they cool
- Store in an airtight container
We have come a long way since then with many versions of this famous biscuit prepared by home bakers, as well as sold through supermarkets everywhere. For a glimpse at a traditional recipe see the link on the main page.
So this recipe is my take on a “healthier” Anzac Biscuit. Please note that I do love sea salt flakes and use them all the time in my baking … so with the addition of a teaspoon in this recipe there will be a slight hint of salt with each bite, but if this is something you don't particularly like then reduce the salt to a half teaspoon, but don't omit it altogether.
We have eaten these biscuits within a week, but I suspect they will definitely keep longer … great for lunch boxes as a healthy nut free treat.
Leave a Reply