Anzac day tradition insists that we prepare Anzac biscuits. But did you know that the Anzac biscuits we know today, bear no resemblance to the hardtack biscuits eaten by the Australian and New Zealand armies throughout the First World War. These were so hard that soldiers were known to use them as postcards, paint canvasses and even photo frames! According to the Australian War Memorial it is unknown exactly how the Anzac biscuits we know today became associated with Anzac but they started showing up in recipe books from the 1920's onwards.
No matter the origin, Anzac biscuits are here to stay. The following recipe is a healthier twist on the traditional Anzac biscuit. By reducing sugar and coconut, replacing butter with oil and substituting some white flour for wholemeal the fibre content is increased, the total fat and saturated fat content is decreased and the total energy is reduced.
1 cup rolled oats
1/2 cup plain flour
1/4 cup plain wholemeal flour
1/2 cup dessicated coconut
1/2 cup brown sugar
2 tablespoons golden syrup
1/4 cup canola or rice bran oil
1 teaspoon baking soda
2 tablespoons water
Step 1 Preheat oven to 180°C and line a baking tray with baking paper. Combine oats, flours, coconut and sugar in a bowl.
Step 2 Combine golden syrup, oil and water in a microwave-proof bowl and stir to combine. Microwave on HIGH for 25–30 seconds. Whisk in baking soda until well combined (it might foam up a little).
Step 3 Add syrup mixture to dry ingredients and mix well. Drop teaspoonfuls of mixture onto baking tray, leaving space between them (they will spread). Flatten with your fingers or a fork.
Step 4 Bake for 10–15 minutes, until golden. Remove to a wire rack to cool.
Recipe originally published by Australian Healthy Food Guide, April 2011