Healthy Anzac Biscuits

anzac biscuits stacked in a pile on a plate

These are better than any traditional Anzac biscuit. They are perfectly sweetened and made from wholefood ingredients full of fibre. Uses Maple syrup inctead of golden syrup and coconut sugar instead of brown sugar for the best, most perfec Anzac biscuit you'll ever taste.

Course Snack

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 25

Servings Biscuits

Calories 156kcal

Author Kim

Ingredients

2 cups Big Rolled Oats
1 cup Spelt Flour or plain wholemeal flour
⅔ cup Coconut Sugar
¾ cup Desicated coconut
⅓ cup Pure Maple Syrup
½ cup + 2 tablespoons Butter equivalent to 1 stick of butter
1 teaspoon Bicarb Soda
2 tablespoons Hot tap water

Instructions

Preheat oven to 160°C (325°F). Prepare a large baking tray and line with non stick cooking paper. I find 6 biscuit per tray works well and this recipe makes 18.
Mix Dry Ingredients: Add the oats, flour, coconut sugar and desicated coconut to a large bowl and mix to combine.
Melt butter and maple syrup: Add the butter and maple syrup to a pot over medium heat and cook, stirring, until just butter is melted, then remove from heat.
Add Bicarb: Add the 1 teaspoon of bicarb soda with the 2 tablespoons of hot tap water to the mixture and stir to combine.
Add wet ingredinets into dry: Make a well in the centre of the dry ingredients and pourwet mixture into the oat mixture and mix well with a large spoon until combined. It will be quite wet and sticky.
**OPTIONAL STEP** Let the mixture sit: To reduce the wetness of the mixture and to let the oats soak it in, cover it with a towel and let it sit for 15 minutes
Spoon biscuit mixture onto baking tray: Use a large dessert spoon to scoop out the mixture and place tablespoonfuls of the mixture onto the baking tray.
Gently flatten it out with the back of the spoon or your hand, making sure to space them out allowing room to spread.
Keep a small bowl of lukewarm tap water nearby to bip your finges into as this will help to handle the biscuit mixture and remove stickiness.
Bake: Bake biscuits for 20 minutes at 160 degrees C in a Fan Oven to produce a produce a firm and chewy biscuit.
When biscuits come out of the oven they will be very hot and soft and will continue to firm up as they come to room temperature.
Cool: Let biscuits cool in the baking trays for around 5 minutes then use a spatula to move them on to wire racks, cover with a tea towel and let cool to room temperature where they will firm up even more

Notes

Oats: Any type of oats will work and its really a matter of preference of whether you like to be able to see the oats of have them blend in. If you use quick oats they will result in a finer crumb, and big oats will result a a bigger more textured crumb.
Spelt Flour: Either white or wholemeal spelt is great to use, and plain white or wholemeal flour can be substituted. The advantage of using spelt is that is it less processed and free from wheat.
Pure Maple Syrup: I use this instead of the traditional Golden Syrup as Pure Maple Syrup is much less processed and a more natural sweetener. It has much the same taste in the biscuits as golden syrup and people who have tried traditional anzacs and my healthier version can't tell that I have substituted some ingredients to use healthier versions.
Coconut Sugar: This is used instead of the traditional brown sugar. Coconut sugar provides a natural sweetness and golden colour.
Desicated Coconut: This provides bulk and flavour and added texture.
Butter: Low fat or full fat butter is fine to use, however a full fat butter will result in a more buttery taste. My personal preference is to use a low fat butter
Bicarb Soda: This helps the biscuits to rise with a slight puff so that they are crunchy on the outside and chewy in the middle
Cooling: I like to let my anzac biscuits sit on a wire rack covered with a tea towel for 1 hour so they can firm up.
Storage: Store Anzac biscuits in an air tight container at room temperature for upto 5 days.

Nutrition