Lest we forget…
Anzac Day, the day to remember and celebrate those that fell in war for us. It is a day that holds a special piece of everyones heart in Australia.
One of the ways we love to honour them is as similar things in Australia through food. In particular the Anzac Cookies.
Anzac cookies used to be sent by wives and women’s group to the soldiers abroad as they do not easily spoil.
There is nothing wrong with the classic, and that is why in my variation I didn’t want to change them too much – because Anzac cookies really are sacred. But in my classic ways, I upped the fibre and reduced the sugar a little still keeping that delicious classic flavour!
Wholemeal Anzac Cookies
A little twist on the classic to up the fibre. But still just as tasty and the perfect accompaniment to a cup of tea!
Servings 16 cookies
Ingredients
- 1 cup oats
- 1 cup whole meal flour
- ½ cup brown sugar
- 1/2 cup desiccated coconut
- 125 g butter
- 2 tbsp golden syrup
- ½ tsp bicarb
- 2 tbsp water
Instructions
- Preheat oven to 180C.
- Combine the oats wholemeal flour, sugar and coconut in a bowl. Melt golden syrup and butter together over a low heat in a saucepan. Remove from heat and add the water and bicarb into the butter mixture, whisking lightly as it is froths up. Quickly pour it into the dry ingredients and then use a wooden spoon to bring it all together.
- Gently press together 1tbsp of mixture in the palm of your hands and then place a lined biscuit tray. Repeat with remaining mixture. Bake for 12mins or golden brown.
Notes
You can switch the flour for white flour or gluten free flour if preferred
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