With Anzac Day just around the corner, it fits perfectly to create a slightly healthier biscuit to enjoy making and of course eating, whilst remembering and commemorating those brave men and women who have fought, and continue to flight for Australia.
The Anzac biscuit evolved from the food that friends and relatives sent to those fighting in World War I – they needed something that would last well and that had a high nutritional value. It was traditionally made from oats, sugar, flour, coconut and golden syrup.
As you can see, I have adjusted the traditional recipe to create something a little less guilty, but I can promise you it is so absolutely delicious you can enjoy them any time of year. These biscuits make a great snack or lunch box filler.
80g Quick cook oats
40g Hazelnut meal or almond meal
40g Shredded coconut
2 tbs Maple syrup
2 tbs Coconut oil
2 tbs Water
1/4 tsp Vanilla paste or dash of vanilla essence
Makes approx. 8 biscuits
- Preheat the oven to 160˚C
- Line a baking tray with baking paper
- Add all the ingredients to a bowl and mix
- Squeeze into balls and pat down
- Place on baking tray and bake until golden. Approx. 20-30 mins
Options: If you don’t have quite enough almond/hazelnut meal, just add some spelt flour
How kids can help
- Weighing the ingredients
- Mixing the ingredients
- Squeezing the mixture into balls then patting them down