ANZAC cookies are traditionally associated with the Australia and New Zealand Army Corps established in World War I. The ingredients in the traditional recipe were used because they wouldn’t spoil and the cookies could last the long journey via naval transport. Wives and women’s groups would send the biscuits to the officers as a sweet treat during wartime. The biscuits were also often sold at fetes and public events to raise money for military effort.
We have modified the traditional Anzac Biscuit recipe to increase the nutrition content and decrease the use of refined flours and sugar. The high composition of rolled oats and protein containing almond meal also helps to lower the GI of these biscuits to provide longer, sustained energy.
1 1/4 cup rolled oats
½ cup almond meal
½ cup wholemeal spelt flour (or WM flour/plain flour)
3/4 cup desiccated coconut
¼ cup honey
¼ cup golden syrup
½ tsp bicarb soda
Combine rolled oats, almond meal, desiccated coconut and wholemeal flour.
Place butter, honey and golden syrup in small saucepan over low-medium heat.
Melt butter and bring to the boil then remove from heat.
Add bicarb soda and a tablespoon of cold water to golden syrup mixture. It will bubble. Mix to combine.
Add wet ingredients to dry ingredients. Mix until combined.
Form tablespoon of mixture into ball and place on baking paper lined try and flatten.
Bake in preheated 180*C for 15 minutes or until golden.